http://www.primogrilltacoma.com/blog/ Latest blog entries from staff at PrimoGril en-us Tue, 07 Sep 2010 06:01:17 PDT Tue, 07 Sep 2010 06:01:17 PDT Primo Grill CMS http://www.primogrilltacoma.com/blog/great-guacamole/ Guacamole is the ubiquitous Summertime dip and a huge favorite in our house. We've made it lots of different ways, but last weekend I went low tech with few ingredients and thought the result was very close to the incredible guacamole in Mexico. The key for simple dishes like guacamole is of course to obtain the best possible ingredients. Here's the recipe... what there is to it. 2 ripe avocados 1 clove garlic 2T lime juice good quality sea salt 1 T extra virgin olive oil Cut the avocados in half , remove the seed and scoop the pulp into a bowl. smash the garlic clove with the side of a chef knife, then mince and add to the avocado. Add a nice pinch of sea salt and crush the avocado with a fork, mixing until it is smooth. Add and mix the olive oil and then add lime juice and more salt to taste. Get the chips on the table and eat immediately!   Sat, 07 Jul 2007 14:47:00 PDT http://www.primogrilltacoma.com/blog/my-favorite-summer-chicken-recipe/ I owe it all to Jacques Pepin for this one. Hat's off to the master chef and his recipe for Grilled Chicken with Tarragon Butter on Green Beans, pancetta and shallots. His recipe but my adaptation.... Enjoy!      Grilled Chicken with Tarragon Butter and Green Beans for 6 For the Tarragon Butter:  1/4c picked minced tarragon, 2 T minced shallots, 1/4t minced garlic, 1T lemon juice, 1/2 t lemon zest, 1T olive oil, 1T apple cider vinegar, 12oz unsalted butter, salt and pepper to taste. Place all ingredients in food processor and process to smooth consistency. Check seasoning. Butter can be refrigerated or frozen until used. For the beans: 1.5# small green beans, 6 slices pancetta or 3 slices bacon, 3 sliced shallots. 1/4 c olive oil. Salt and pepper. Blanch the beans in boiling salted water until they are partially cooked, about 3 minutes. Drain and chill under cold running water. Refrigerate until ready to use. Heat the oil in a large saute pan over medium high heat. Add the pancetta and shallots. Cook until the pancetta is colored and the shallots begin to wilt. Add the beans and cook until the beans are slightly colored and cooked, about 5 minutes. Season with salt and pepper. For the chicken: 2 fryers, cut in half. Olive oil, Lemon, Salt and pepper. Rinse the chickens and dry with paper towels. Season with salt and pepper and drizzle with olive oil and lemon. Let stand at room temperature for 10 minutes. Heat the grill to high heat. Brush any excess oil and lemon off the chickens and grill, skin side down first, lid of barbecue down, turning every 5 minutes until the chickens are golden, crisp and cooked through, about 15 to 20 minutes. Cut the chickens into manageable pieces, and serve family style on top of the beans on a large platter. Finish with some tarragon butter on each piece before serving. The tarragon butter recipe is enough for two batches of chicken or could be served on wild king salmon. Enjoy! Thu, 24 May 2007 20:00:00 PDT http://www.primogrilltacoma.com/blog/brining-pork-chicken-great-grilling/ The forecast is for 73 degrees and sun today, the "official" start of the barbecue season. I barbecue all Summer long on my trusty rusty Char Griller with cast iron grill racks for pro grill marks and attached smoke box for smoky ribs. I also use the very reliable Cowboy charcoal from Lowes for great results. The high direct heat of an outdoor grill can suck the life out of grilled food, and brining pork and chicken can make the difference between so so and truly delicious grilled food. Brining is a simple technique that adds moisture and flavor and breaks down muscle so that chicken and pork grill up tender and juicy rather than dry and chewy. Mon, 07 May 2007 10:59:00 PDT