So, I’ve been busy, busy, busy home wise, and work wise I’ve been in the process of changing bosses. Anyone who has experienced this will understand. It can be worse than changing jobs. Anyhoo, for those hectic days where I am so tired, but I crave freshly prepared food despite the many options of cooked food in my freezer. I refer almost by default to Grilling because it takes zero effort. I can eat this for 3 – 4 days in a row. What options do I consider? Fish, chicken, steak – rib eye or sirloin, pork chops, lamp chops, ribs, seafood – prawns, scallops etc. Basically anything that will cook under 10minutes. After a stressful day, meat gets my appetite going, and calms me down. So, what do I serve with the grilled meat? Mixed veg. I use pre cut portions of mixed veg from the supermarket. Throw it in a hot wok or frying pan, season and toss around in the pan for 2 minutes, and its done. Dinner is served.
So, how do I season my meats? When you watch Chefs on Tv season meat, you see them sprinkle a little salt and black pepper and off to the grill. Many times I’m thinking, DAZ ALL??? I’m a Nigerian, that can never work for me. I grew up eating Suya and Barbecued chicken. Succulent well spiced aromatic barbecued meat. As a throwback to Suya from the Aboki’s, I’ve come up with my own blend of a dry rub to season anything you want to grill. I am still perfecting it, so the measurements may not be exactly accurate yet. I have been told by a good friend that I may have to Patent my dry spice rub, for sales in the future so I should guard my recipe jealously. Well, for my loyal readers who started this journey with me, nothing is to be hidden yet. So this is my recipe for my spice rub:
Dry Spice Rub
Onion powder – you can use onion granules
Celery granules – if you want some fragrance
Jumbo all seasoning powder – you can use Knorr chicken cubes
Cayenne pepper – dry pepper
I haven’t perfected the exact measurements yet, but a pinch of this, a dash of that depending on your personal preference and how much meat you are grilling and you have a delicious tasting and smelling spice rub. Dooney’s Kitchen Tip #1 – Depending on your tolerance for dry pepper, use this sparingly in your rub, otherwise you’ll end up coughing your lungs out while you grill, especially if you are using a grill pan.
I recommend that you combine all this into a dry bowl first before you add it to your meat. Trust me, try it one day, and it will make a difference to the taste of your meat next time you grill. Yes you probably have Suya spice in your cupboard or you have your own combination of spices, but stray out a little and try something new. You won’t regret it
1. Now you have your dry rub, coat your meat or fish thoroughly and let it sit for a few minutes in the fridge. if you have really thick chunk of meat, make long incisions into the meat, and rub the spice in. Something else I do is to chop ginger very finely, and insert it into the holes I make.
2. Lightly coat your grill pan, barbecue grill or oven tray with olive oil. Let this heat up till the oil sizzles under high heat and add the meat. I always recommend searing the meat or even fish first. Chefs will call this flash frying, and it is a method that quickly caramelises the outer layer of the meat/fish, giving you a delicious crispy outer texture.
3. Sear the meat/fish/seafood for 2minutes on each side, then coat with a table spoon of Olive oil and reduce the heat so it cooks from inside. Turn every 5 minutes. When the meat/fish is cooked, take it off the heat, and cover with foil to let it rest. This is to let the juices back in.
Pn frying Mixed Veg
The simplest of all things to make. Drain the juices from the grill pan or oven tray and add to a frying pan. Depending on how much you have, you may need to add a tablespoon of Olive oil. Heat this up in the pan, add your mixed veg, sprinkle a little bit of your dry rub on top and fry for 2 -3 minutes. If you are grilling a large portion of meat in an oven tray, you can grill the vegetables at the same time. Dooney’s Kitchen Tip #2 – if you use this method, you must have thickly cut veggies like cucumber, zucchini, aubergines, green peppers etc so they can withstand the heat of grilling
Dooney’s Kitchen Tip #3 – Sometimes I add prawns to the mixed veg, or shredded bits of boiled chicken, to beef it up.
As simple as that and dinner is served.
Here’s my fish option
If you say to me, Dunni. Eating just that for dinner after a long day is almost impossible. Okay, I hear you, I’ve thought of that too. In the interest of expediency I will suggest one of two things. Boil a packet or two of Indomie Noodles, and add to your mixed veg to make a stir fry.
Here’s my Grilled rack of ribs
Too much meat for you? Why don’t you add a portion of Chips?
That should fill anybody up. Lol………….
If you are thinking – I’m getting home late, my system cannot tolerate so much meat late at night. Why don’t you try my Lamb Noodle soup which I posted HERE. It truly is comfort food 9ja style