52 weeks of cooking – Peruvian
The Zodiac has a great barbeque, the best one I’ve worked with on tall ships. Some of the grills I’ve worked with in the past have been very small. On Bounty her grill was no where near big enough to feed the whole crew, let alone a quarter of them at a time. I would precook my meat and then put it on the grill to caramelize it and dinner would just be a slower affair with everyone hanging out on deck. Sorlandet had a better one, medium sized, but I never got the chance to use that one because we didn’t anchor often, but still would have been hard with feeding 65 people. Gulden Leeuw had a small grill, but we only used it for the crew on evenings where the students were away.
Now on Zodiac during the summer I grill a lot, I try to grill at least once a trip maybe twice if it’s longer, but I wait until I know I have good weather coming my way. I do a lot of burgers on the grill, it’s the perfect thing for the summer, but they cook so quickly and I’m left with a lot of hot coals that are just go to waste. When I make my menu plan I try to take that into account, if I grill for dinner I plan for a lunch the following day that has an element that is pre grilled. It often ends up being a meat element for a sandwich that gets half cooked, but that’s perfect, because the next day I need to heat it up for lunch anyway and then it won’t be over cooked. I’m pretty particular about my menu planning so sometimes this can be a challenge to find the right item to fit in, but I usually manage it.
This is one of my favorite ways to prepare chicken for the grill, I usually use a whole chicken but this time I wanted to put those flavors into a sandwich. Boneless, skinless chicken thighs get an overnight bath of beer, paprika, oregano, cumin and lime making for a earthy yet bright flavored chicken. After grilling the thighs get put into a roll with a spicy cilantro sauce, pickled red onions, avocado and some lettuce for a little crunch. This is one of those sandwiches that sticks in your memory and you’ll want to eat again and again.
The recipe that follows is on the large size, it’s meant to feed over 30 people. You can easily divide the recipe by 4 to get a more manageable size for home, closer to 4 pounds of chicken instead of 14.
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