With the lazy, hazy days of summer upon us, we thought it might be a good time to bring back three tantalizing summer grilling recipes from past MSGdish.com blogs.
But first, here are a couple informative quotes from past blogs offering summer grilling recipes that should make you want to try all three recipes.
“What we didn’t know back then was that grilling brings out the savory umami taste of meat. This is primarily due to the Maillard reaction that occurs during the “browning of various meats like steak, when seared and grilled.”
“One of the best benefits of grilling is that many of the foods we grill are rich in glutamate, which is what imparts that wonderful umami flavor.”
“No matter what’s cookin’ on the grill, it always seems like a special treat in a way.”
Zesty Orange Grilled Chicken Recipe
Zesty Orange Grilled Chicken
- 1 tsp. dry mustard
- 1/2 tsp. ginger
- 4 boneless skinless chicken breast halves
- 1/4 tsp. hot pepper sauce
- 1/2 tsp. Ac’cent® Flavor Enhancer MSG
- 1/2 cup sweet orange marmalade
In a small bowl, combine all ingredients except chicken and blend well.
Preheat grill and oil grill rack.
Brush chicken with orange mixture; place on grill over medium heat (or on charcoal grill 4-6 inches from medium coals.)
Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning occasionally and brushing frequently with orange mixture.
Serve immediately, garnished with sliced scallions, orange wedges and avocado slices if desired.
Recipe courtesy of Accentflavor.com
Smoky Grilled Pork Chops Recipe
Smoky Grilled Pork Chops
Make ordinary pork chops extraordinary with this tantalizing spice rub.
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1 Tbsp. MSG popular brand names for MSG are Ac’cent® and Ajinomoto®
- 1 Tbsp. paprika
- 1 tsp. black pepper
- 2 tsp. Worcestershire sauce
- 1 tsp. liquid smoke
- 4 boneless pork chops
Combine all ingredients, except pork chops, in a small bowl.
Once combined, apply rub on each side of pork chops. Cook on pre-heated grill until cooked through.
Because the types of grills vary, please refer to the guidelines recommended by your grill manufacturer.
Recipe courtesy of Sixsistersstuff.com
Photo credit: Flickr user, 305 Seahill
Rendezvous-style Rub Recipe
Rendezvous-Style BBQ Rub
This recipe and photo was graciously provided by amazingribs.com, a site headed by "Meathead" Goldwyn. Goldwyn, who calls himself a barbecue whisperer who loves cooking as much as he does eating, is also the author of the NYT bestseller, Meathead: The Science of Great Barbecue and Grilling. Check out the site!
- 8 tablespoons American paprika
- 4 tablespoons powdered garlic
- 4 tablespoons mild chili powder
- 3 tablespoons ground black pepper
- 4 teaspoons whole yellow mustard seed
- 1 tablespoon crushed celery seed
- 1 tablespoon whole celery seed
- 1 tablespoon dried crushed oregano
- 1 tablespoon dried crushed thyme
- 1 tablespoon whole allspice seeds
- 1 teaspoon ground allspice
- 1 tablespoon whole coriander seed
- 1 teaspoon ground coriander
- 1 teaspoon Ac’cent® aka MSG or “umami seasoning”
Mix together all ingredients; use as a dry rub on your choice of meats.
Makes a bit more than two cups, enough for about 12 pounds of ribs. Rub can be stored in an airtight container for months.
Recipe courtesy of amazingribs.com
Read more about this oh-so-delicious BBQ rub recipe here.
Steak with Anchovy Butter
Chef Chris Koetke has shared this family favorite recipe to help you cook a juicy, deeply flavorful steak every time!
- 8 Tablespoons softened unsalted butter
- 2 oz. can anchovies drained and finely minced
- 6-8 dry-aged steak rib, T-bone, porterhouse, strip, etc.
- black pepper coarsely ground
- olive oil
Mix butter and anchovies together to make a smooth paste.
Roll the butter in a sheet of parchment to make a 1 ½-inch diameter log.
Refrigerate until needed.
Season the steak with salt and pepper.
In a hot sauté pan over high heat, add oil and then the steak. Sauté the steak on both sides until desired doneness. (The steak can also be grilled.)
Remove the steak and let it rest for a few minutes.
Slice 1-2 ¼-inch pieces of anchovy butter. Remove the parchment on the outside and place the slice(s) on top of the hot steak so that it melts on the hot surface.
Recipe courtesy of Chef Chris Koetke
And a final quote, from the great Ralph Waldo Emerson, suggesting that summer grilling isn’t all fun and games, but serves a greater purpose!…
“Let the stoics say what they please, we do not eat for the good of living, but because the meat is savory and the appetite is keen.”