Suze's BBQ'ed Chicken (California) Pizza

On these hot summer days when you want something quick but don't want to sacrifice flavor and good nutrition, why not grill a pizza?

It's very fast if you use refrigerated pizza crust or a Boboli ready made crust which you can find in most supermarkets. Top it with any  combination of your favorite ingredients.
For a change from the traditional, my take on a California pizza is a family favorite. It makes a great appetizer when cut into smaller slices.

My California Pizza

Makes 2 small pizzas (about 4 slices each)
 
* Olive oil

* 1 medium red onion, thinly sliced
* 1/2 green pepper, very thinly sliced

* 2-3 cloves garlic, pressed or chopped fine

*  salt

*  pepper

* 1 cup of your favorite barbecue sauce, divided

* 1 tube (13.8 ounces) refrigerated pizza crust (or Boboli pizza crust)

*  2 boneless skinless chicken breast halves (6 ounces each)

* at least 2 cups (8 ounces) shredded Gouda cheese (or Monterrey Jack w/Cheddar)

* 2 medium tomatoes, sliced extremely thin

* fresh cilantro, chopped

Pre-heat grill
Lightly drizzle hot skillet with oil, place onion, green pepper and garlic in pan.
Add a little salt and pepper and cook until it just softens a little, about five minutes (you want the veg to be tender-crisp). Set aside.
Sprinkle chicken with salt and pepper and grill, covered, over medium heat for about 5-7 minutes on each side until just done, basting frequently with barbecue sauce. Set aside and keep warm.
Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle (unless you're confident enough to stretch or toss the crust into shape, which actually makes a much crisper pizzeria style crust). Lightly brush both sides of dough with oil.
Grill, covered over medium heat for 1-2 minutes or until the bottom is lightly browned, then remove from grill.
Cut the chicken into 1/2-in. cubes.
With crust grilled side  facing up, spread with half of the barbecue sauce and layer with chicken, onion and peppers, cheese, tomato and cilantro.
Return pizza to grill. Cover and cook 4-5 minutes or until the bottom of crust is lightly browned and cheese is melted.

* Tip:
Alternately: For a shortcut, I often cut the chicken into small cubes and cook on the stove top with onions, peppers, garlic, salt and pepper until chicken is just done and veg are tender-crisp.
Then grill the crust as recipe indicates. Be sure to spread the BBQ sauce on the grilled side of crust, sprinkle with topping mixture, layer on the cheese, tomato and cilantro.
Grill until crust is lightly browned and cheese is melted.
To make this even faster you can use the pre-cooked rotisserie chicken from the deli of your local grocer. This way you can have a pizza ready in a matter of minutes!

Grilled Glazed Salmon

Glazed SalmonPreparation: 20 minutes
4 servings

Oooo baby this is goo-ood!
Try it with boneless Chicken breasts too.
2/3 cup dark brown sugar, packed
1/4 cup Dijon mustard1/4 cup rice vinegar1/4 cup soy sauce
4 (8-oz.) salmon fillets or steaks (about 3/4-inch thick)
2 green onions, chopped fine

Prepare grill to medium-high heat.
For glaze: combine brown sugar, mustard, rice vinegar and soy sauce in medium bowl and whisk to blend.
Brush 1 side of salmon fillets generously with glaze.
Place salmon steaks, glazed side down, onto Grill.
Cook until glaze is slightly charred, about 4 minutes.
Brush top of salmon steaks with glaze.
Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer.
Transfer salmon to plates, drizzle with remaining glaze and sprinkle with green onions.
* Serve with steamed asparagus and rice pilaf.

My "Go to" Marinade

Shanghai Marinade

I modified this recipe from one that was originally in Gourmet magazine in the 70's when Teriaki was so popular. It's very versatile, and has been my "go to" marinade for grilling ever since.

1/3 c. soy sauce
1/3 c. good Sherry (see *tip below)
1/3 c. peanut oil
1 tablespoon sugar
3 medium cloves garlic, minced or pressed
Tabasco sauce, several healthy shakes (3 or more)
Two or three strips of lemon rind, twisted to release flavor (2" long x 1/2" wide)

For thickening slurry:
2 Tablespoons of Sherry
1 Heaping tablespoon cornstarch

Mix all ingredients together (omitting the last two slurry ingredients) until thoroughly emulsified. pour into a large Ziploc bag, or whatever container you'll be marinating your meat in. I use a Tupperware type container.
Add meat. Refrigerate at least two hours. Shake, or stir occasionally to ensure good absorption.
When ready to grill, remove meat from container and reserve marinade.
While meat is cooking, pour marinade into small saucepot and bring to a simmer.
Meanwhile: in a small bowl or cup; mix a slurry of the cornstarch and the 2 Tbsp. Sherry. When the marinade comes to a boil gradually add the slurry mixing constantly until marinade is thick enough for basting. If you need to make more of the cornstarch slurry; do so, this time adding just enough Sherry to dissolve the cornstarch. Start basting the meat about ten minutes before it's done.

*Tip:
For beef kabobs or pork, I use Sweet Sherry.
For chicken I use Dry Sherry, or Vermouth.
For a larger beef roast, I'll often use Tawny Port
Remember: if you wouldn't drink it, don't cook with it!

Easy and Flavorful Chicken

Caribbean Chicken

1 teaspoon allspice
1/4 cup red onion, chopped
1/2 cup green onions, chopped
2 tablespoons extra-virgin olive oil
1/4 cup orange juice, fresh
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons freshly chopped thyme leaves
2 tablespoons jalapeno, seeded, diced
2 teaspoons freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on
Lime wedges

Puree all ingredients except chicken & lime wedges in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
Preheat oven to 350 degrees F.

Heat grill pan to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
Squeeze a lime wedge over each piece of chicken and serve.

Shrimp Appetizer

Grilled BBQ Shrimp
Preparation: 20-30 minutes

This recipe is a keeper from Chef Bobby Flay and can be scaled down for small gatherings.

1/4 cup smoked sweet paprika
2 tablespoons ancho chili powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
3 tablespoons canola oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds (21 to 24 count) large shrimp
6 cloves coarsely chopped fresh garlic
1/2 cup thinly sliced green onion, dividedWooden skewers
Optional: Liquid Smoke

Ahead of time: Soak wooden skewers in water for about 25 minutes
Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.
(add a little liquid smoke too, if desired)
Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
Heat your grill to high.
Skewer 1/2 the shrimp and place on a grill pan (or outdoor grill) to cook until just cooked through, 3 to 4 minutes. Transfer to a large platter. Wipe out the pan with paper towels, and repeat with the remaining ingredients.
sprinkle/toss with green onions.