Older Bolder Life

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the Older Bolder Bookshelf: Franklin Steak

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In Texas, the Southwest, and the greater barbecue world, then name Aaron Franklin is often uttered in hushed and revered tones.

He’s the pitmaster at his iconic Austin joint Franklin Barbecue, he’s co-founded a nifty fusion Asian smokehouse – Loro, written another culinary best seller Franklin Barbecue: A Meat-Smoking Manifesto, and taught thousands via his PBS show BBQ with Franklin.

I’d known, via barbecue and cooking circles we follow, that another steak-focused cookbook was coming this past spring, and being a long-time fan of Franklin’s impressive skills, his bent to teach and share knowledge freely, and his understated, oft-acerbic wit, I’ve had the book on my short list for a year or so – it was worth the wait.

Others have noted that his Franklin Steak (released this past April) doesn’t read like a typical cookbook; sitting down and paging through you might think you’d picked up a culinary school textbook.

The book is divided roughly into three sections: sourcing great steaks and meat (you’ll be led to do some out of the box thinking here), prepping meat and fire (including grills, fuels, etc) to get the best results, and then of course he dives deep on cooking great proteins, with a variety of approaches presented, a look at classic steak side dishes, and even libations to pair with your steaks for those so inclined.

Around our camp, and metaphorical camp fire, we’ve been having extraordinary results with sous vide techniques for steaks of late, though Franklin’s book has prompted several new, and very tasty, approaches to prepping and finishing steaks here at home.

The book is well illustrated, beautifully photographed, damned instructive, and a worthy addition to the cookbook shelf of any steak, and cooking, fanatic.

By the way, this isn’t a paid review, I bought my personal copy a few weeks back in Austin.

the Older Bolder Life Vegetable Wednesday: Grilled Leeks and Zucchini with Pecans

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I promise this will be the last zucchini recipe I’ll post for a while; the zucchini coming in now are just so good, so available, and such a good buy right now I couldn’t resist this one.

That said, the real star of this dish is actually the grilled leeks, something you don’t see all that often, though they’re delicious and should be on everyone’s radar during the summer grilling season.

And besides tasting great, leeks are packed with a host of nutrients and phytochemicals, including impressive amounts of vitamin K, manganese, copper, vitamins B6, C, A, folate, iron, the flavonoid kaempferol, and a number of antioxidant polyphenols.

This recipe is easy-peasy, just don’t overcook the vegetables on the grill; they need to crisp-tender and not soggy. By the way, you can use whatever nuts you favor or have on hand, we used pecans given the Texas penchant for pecans, though this would be great with walnuts as well…

1/3 cup pecans
5 tbsp avocado or extra virgin olive oil, divided
2 tbsp fresh squeezed lemon juice
1 garlic clove, grated
Good salt
Fresh ground black pepper

2 large leeks, white and pale-green parts only, see below
2-3 medium zucchini (about a pound), scrubbed, halved lengthwise
1/2 cup (generous) fresh flat-leaf parsley leaves

Toast the pecans (oven or skillet) until fragrant, chop coarsely, then throw into large bowl along with 3 tbsp of your oil of choice, the lemon juice, grated garlic, a generous pinch of salt and fresh ground pepper.
Fire the grill and prep the vegetables; leave the root end of the leeks intact and slice in half lengthwise once trimmed to length. Coat the vegetable with the remaining oil and season generously with salt and pepper.

Now grill the vegetables over a hot fire, turning every minute or so, until well marked and they begin to tenderize – be careful to not overcook, you want the vegetables to be “al dente” and not mushy.

When done, pull the vegetables and place on a cutting board; cut into bite-sized pieces (trim the root ends of the leeks of course), and add to the bowl with the pecans and vinaigrette along with the parsley. Toss to combine well and coat the vegetables, adjust seasonings for salt, pepper, and lemon.

Enjoy.

The Older Bolder Life Friday Feast: Sambal Ginger Sriracha Grilled Chicken

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Now and again we stumble across a recipe that makes me wonder where has this delicious food been all our lives?

Today’s Sambal Ginger Sriracha Grilled Chicken is one of those recipes; working through some trials to dial this one in has led to my lovely wife consistently stealing all the leftovers for her work lunch, and her insisting this one drop immediately into the weekly rotation.

This recipe, intended I suppose originally for the grill, was crafted to use chicken thighs, given their deep, rich flavor and tendency to not dry out when properly handled quickly over the fire, though chicken breasts, reasonably thinly sliced in long strips and threaded on the skewers work well too – just don’t overcook and dry them out.

That said, rained out one evening I had a recipe version test planned, I seared the chicken up in a big carbon steel skillet and it was outrageously good, so there’s your backup plan if for some reason grilling is out.

Finally, with regard to something to sweeten the recipe, traditionally most would reach for brown sugar here. Count me among those who would rationally argue that a tablespoon or two (or even a little more) of brown sugar in a marinade, over the long run and done occasionally, isn’t something to lose sleep over (though no doubt there are those among the Paleo and Keto police who would disagree vehemently).

We have trialed this one with several different sugar / sweetener subs, and found them all off-putting compared to the recipe as written below using a bit of brown sugar. One of the great things about being a big kid and cooking your own food is that you get to make the call on your own ingredient list – modify to your heart’s content.

1/2 cup + 2 tbsp rice vinegar (best with unseasoned)
1/2 cup hot chile paste
1/3 cup Sriracha
1/4 to 1/2 cup sweetener of choice, see note above
2-3 tbsp finely sliced green onions, white and pale green parts
1 tbsp grated or finely chopped fresh ginger
2-3 tsp grated or finely chopped garlic

1 and 1/2 pounds chicken thighs (skinless, boneless) cut roughly into 2-inch pieces

Combine the marinade/sauce ingredients in a small bowl, whisk well to mix and dissolve whatever sweetener you’ve elected to use. Pour approximately 1/3 of the mixture into a large resealable bag, reserve the remainder in the fridge.

Now add the chicken to the bagged marinade, and squish it around to coat all the chicken. Seal the bag and let is rest in the fridge for at least an hour, up to overnight.

When ready to cook, fire the grill, and thread the chicken pieces onto your skewers of choice (don’t forget to soak the bamboo skewers for an hour beforehand if that’s your cup of tea). I like to use the double skewer technique to keep the pieces from spinning on the turns.

As the grill is heating, pour the reserved marinade/sauce into a small saucepan and place over medium-low heat. Bring it to a simmer and slowly reduce until thick enough to coat a spoon, then set aside.

Grill the chicken turning every two minutes or so and basting at each turn with the reduced sauce; these will need 8-10 minutes pending how hot your fire is.

Great hot or cold, and set the remaining sauce on the table for who want to drizzle a little more heat on…

Enjoy.

The Older Bolder Life Vegetable Wednesday: Grilled Summer Squash, Feta, and Pepper Salad

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Like many of you, we’re always on the lookout for new ways to prepare grilled vegetables along with our favorite proteins, especially given the bounty of summer gardens and farmer’s markets coming in these days.

One of our favorite restaurants years ago served a simple side of grilled summer squash slices hot from the fire; we always ordered one or two for the table, and you had to be quick or they’d be gone in a flash. Being avid gardeners, we’ve always had plenty of zucchini around to grill at home too.

I came across the predecessor of this recipe in Bon Appetit a couple of months back, and changed up the onions and herbs a bit to suit our family palate. We’re big fans of grilled onions, and in the land of 1015s here in Texas, it’s hard not to throw one on the grill anytime we’re roasting the protein of the day.

By the way, the oregano plays very well with the feta sprinkled over the top here, and the pepperoncini adds a sharp, acidic bite to the ocean of vegetables you’ll throw together. This one is really good and will be in our weekly rotation during the summer…

4 medium large summer squash (yellow, zucchini, etc), sliced as per below
1 small sweet onion, cut into 8 wedges through the root end
1 small red onion, cut into 8 wedges through the root end
2-3 sprigs fresh oregano
Good salt and fresh ground pepper

For the dressing
1/2 cup good extra-virgin olive oil or avocado oil
1/4 cup good white wine vinegar
1 garlic clove, grated
1-3 tsp crushed red pepper flakes

To serve
6-8 pepperoncini, drained, stemmed, and sliced thin
8 ounces feta cheese, crumbled
More good salt and fresh ground pepper to taste

Fire the grill; this one is great over real wood charcoal. Whisk the dressing together and set aside.

Scrub the squash, trim the ends, and then slice length-wise into 1/4-inch thick slices. Cut the two onions into 8 wedges each through the root end (keeps the onion layers together).

Now toss the cut squash, wedged onions, and oregano sprigs on a rimmed baking sheet with 3-4 tbsp oil, then aggressively salt and pepper. Place on the hot grill and cook, turning the squash pieces when well-marked on the first side (roughly 3 minutes pending your fire) and cooking another 1-2 minutes on the second side, taking care not to overcook (it make the slices too soft).

Remove the squash to the baking sheet; the onions will need a few minutes longer to take on good color; remove when marked and beginning to brown.

Plate the squash and onions on a large platter or shallow, wide bowl, then crumble the feta over, followed by the sliced pepperoncini. Drizzle with the dressing and go to it.

Enjoy.

the Older Bolder Life Salsa Monday: Grilled Jalapeño, Onion, and Pepita Salsa

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Here’s a nifty salsa that will fit right into your summer grilling routine – a Grilled Jalapeño, Onion, and Pepita Salsa.

Grilled onions are a favorite side around our kitchen, they’re crazy simple to do – just quarter a medium to large sized red, white, or yellow onion through the root end (it keeps the onion layers together), slather with your favorite oil (olive or avocado for us), douse with a generous sprinkle of good salt and fresh ground pepper, and throw em on the grill.

This salsa highlights the onion’s grilled sweetness, and along with the spice of the jalapeños, the crunch of the pepitas, and the tart burst from the lime juice, this salsa is a wonderful accompaniment to any protein hot off the grill.

It’ll hold for a day in the fridge, though we think it’s best eaten soon after stirring it together (the pepitas are still crunchy).

2 quarters of medium white onion, cut through the root end
1 quarter of medium red onion, cut through the root end
3-4 jalapeños
1/3 cup chopped cilantro
1/3 cup roasted pepitas, chopped
1/4 cup good olive or avocado oil
3 to 4 tbsp fresh lime juice
Good salt to taste

Grill the onions and jalapeños until blistered, let cool. (If you’re not firing the grill for another reason, you can also blister in cast iron skillet over medium high heat, or directly over the flame of a gas burner).

Finely chopped the onion and stemmed and seeded jalapeños, then combine with the cilantro, pepitas, oil of choice, lime juice, and salt in a small serving bowl.

This will hold in the fridge for up to a day, but as it sits the pepitas soften and their flavor begins to dampen a bit. Serve at room temp.

Enjoy.

the Older Bolder Life Veg Tuesday: Slow Roasted and Grill Finished Cabbage

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We’re big cabbage fans around our camp; cabbage is incredibly versatile, can either be a supporting player or the star of the show, is hardy, stores well, and readily available for most of us around the country.

When this recipe popped up in Garden and Gun’s feed a few months back, I have to admit I was a bit skeptical at first, though finishing vegetables on the grill, or just plain grilling vegetables is pretty much always a great prep, and done right, wins over even the pickiest eaters.

We cooked this up yesterday afternoon, and it was amazing to say the least. We’re real-wood fire people in our grill and smoker worlds, and using a very good butter also pushes this dish over the top.

1 medium-sized cabbage, loose outer leaves removed, stem trimmed flat
2-3 tbsp good butter
1 medium lemon, quartered

Optional toppings
Finely chopped chives or thinly sliced green onions
Toasted pepitas or sunflower seeds
Your favorite spice mix

Preheat the oven to 300, then roast the cabbage whole on a foil-lined baking sheet until a small knife can easily penetrate to the core, roughly 2 hours.

Remove from the oven, fire your grill, and melt the butter.

When the cabbage is cool enough to handle, peel away the dark outer leaves until down to less-brown layers, cut into quarters, brush with the butter and dust with any spice or spice mix you’re using, and grill until slightly charred and well marked (won’t take long).

Pull from the grill, brush once more with the butter, spritz with the lemon, and go to it.

Enjoy.

the Older Bolder Life Vegetable Wednesday 16 January: Grilled Cabbage, Jalapeno, and Onions

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For the next several days here in North Texas we’re about to enjoy a reprieve from winter (such as it is down this far South); we’re adjusting our menu accordingly, breaking out the grill and pondering several nifty grilled protein options.

One of the things my lovely wife asked for was this Grilled Cabbage, Jalapeno, and Onion dish; you could call it a side, a salad, or probably even a slaw.

Grilled vegetables are ridiculously tasty and in reality shockingly easy to prepare; you might not have grilled much cabbage before, if not, this recipe will be one you’ll come back to again and again.

There’s nothing overly fancy about the simple lime, onion/shallot, cilantro, and oil “dressing” here, you could of course substitute any favorite vinaigrette in here (maybe a warm vinaigrette with bacon…).

As always, consider this a starting point; it would probably be great with grilled endive or radicchio, a quarter of red cabbage, different peppers, and even grilled avocados…

1 medium head of green cabbage, core intact, quartered
2 medium sweet onions, halved, root end intact
3-4 jalapeno peppers, stem intact
1-2 bunches green onions, trimmed
6 tbsp avocado oil (or EVOO)
Kosher salt, fresh ground pepper

1/3 C fresh lime juice (or more)
1/4 to 1/2 small red onion or large shallot, finely chopped
2-3 tbsp fresh cilantro, chopped
1 tsp fresh ground pepper
Kosher salt to taste

Fire your trusty grill (or heat a grill pan over medium-high heat).

Prep the cabbage, sweet onions, jalapenos, and green onions, then drizzle with 4 tbsp of the oil and sprinkle with salt and pepper. Grill until well marked/charred, 3-4 minutes for scallions, 5-7 for the peppers, and 10-12 for the cabbage. Remove from the grill when done, and cool slightly.

Now cut the peppers, green onions, and sweet onions into bite-sized pieces; core the cabbage quarters and cut into bite-sized pieces, place everything in a large bowl.

Toss to combine the vegetables, then add the red onion (shallot), lime juice, 2 remaining tbsp of oil (may want more), and cilantro. Season to taste with salt and pepper, stir to combine well.

Serve immediately or hold in the fridge for a few hours.

Enjoy.

the Older Bolder Life Friday Feast 7 September: Grilled Cumin Garlic Tahini Chicken

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Here’s a bit of a different spin on typical grilled chicken we had with friends a few months back – a Grilled Cumin Garlic Tahini Chicken.

Our daughter recently traveled to Jordan for her work as a photojournalist, and came back armed with several artisanal olive oils and spice mixtures, prompting an exploration of Jordanian and other Middle Eastern foods we’ve enjoyed tremendously of late.

We’ve always enjoyed tahini around our camp (even if used primarily in whipping up the occasional batch of hummus when entertaining company), and the nutty goodness of the ground sesame really comes through in this dish.

The fresh garlic, good cumin (get some fresh) and paprika, along with the fresh lemon juice combine very, very well the tahini, and caramelizing (gently) on grill makes the whole package even better.

If you’re a tahini fan, give this one a spin, it’ll likely end up in your rotation (it has in ours of late).

3-4 pound chicken, cut up
Good salt

7-8 garlic cloves, peeled, minced, mashed
1 tbsp fresh ground cumin
1 tbsp good paprika
1/3 cup tahini
1/4 cup fresh lemon juice (maybe just a bit more)
2-3 tbsp avocado or olive oil
Pinch of good salt, more to taste

Cut up your chicken, dust with good salt, and throw in the fridge for a couple of hours.

Mince the garlic, then grind into a paste with the side of your trusty chef’s knife, along with a pinch of good salt; transfer to a small bowl.

Now add the cumin, paprika, tahini, fresh lemon juice, and 2 tbsp of the oil you’ve chosen. Combine well, you’re looking for a thick paste something akin to a thinner peanut butter consistency. Add a tsp of fresh lemon juice or oil if you need to loosen it up; adjust the salt to taste.

Now slather the paste mixture over each chicken piece; it’s much more interesting to use your hands, rubbing it in and coating all surfaces well. Let the chicken sit at room temp for up to an hour.

Fire the grill.

Cook using your favorite routine for chicken; we start this one skin side down, and turn fairly frequently, moving the chicken to a cooler zone of the grill as the tahini-spice paste begins to caramelize. Rest the chicken when done for a few minutes, then serve either hot or cooled to room temp.

Enjoy.