Naan

1 TB active dry yeast
1 cup warm water
1 TB white sugar

1/4 cup white sugar
3 TB milk
1 egg, beaten
2 tsp salt
4 1/2 cup bread flour
1/2 tsp baking soda

2-4 tsp garlic
1/2 cup butter, melted

In your mixer bowl, proof yeast in 1 cup warm water with 1 TB sugar (about 10-12 minutes).

Stir in sugar, milk, egg, salt, soda and 4 cups flour. Knead for about 5-8 minutes. Add the additional 1/2 flour if dough is too sticky. Place dough in greased bowl, turning to grease top. Cover with damp towel and let rise about an hour, until doubled in bulk.

Punch dough down. Pinch off golf ball size balls. Roll and place on a tray at least an inch apart. Cover and let rise about 30 minutes or until doubled in size.

Stir garlic into melted butter and let sit for at least 20 minutes before using.

Turn on your grill. (I turn on high to heat it up, then I cook the naan between low and medium). Take the dough outside and roll balls as flat as you can and place on grill. Grill for about 2-3 minutes brushing with garlic butter. Flip and butter other side cooking for another 2-5 minutes.

You want the naan to remain whitish in color with only the parts touching the grill to be brown.

I promise I'll post pics the next time I make this!!!

BBQ'd Ribs

got ribs?

4 lbs loin back ribs
4 cloves garlic

The day before:  Place ribs on rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover and bake at 300 for 2 1/2 hours. 

1 TB sugar
1 TB paprika
2 tsp salt
2 tsp pepper
2 tsp chili powder
2 tsp cumin

Remove ribs from oven and cool slightly. While they're cooling, mix together the above in a small bowl.  Rub  spices over cooled ribs. Cover and refrigerate overnight.

The day of: 

1/2 cup dark brown sugar
1/2 cup cider vinegar
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 TB lemon juice
2 TB chopped onion
1/2 tsp dry mustard
1 clove crushed garlic

In small sauce pan mix together above ingredients. Simmer over medium-low heat for one hour, uncovered, stirring occasionally. Reserve small amount for basting; the remainder is dipping sauce.

Grill on medium heat for 12 minutes covered. Baste with sauce during grilling. Should be nicely browned and glazed.

Hawaiin Grilled Chicken with Lime Coconut Rice

3 pounds of boneless skinless chicken thighs

2 cups soy sauce  (low sodium, the best is Aloha Shoyu)

2 cups water

1 1/2 cups brown sugar
1 bunch of green onions, chopped
1/4 cup of a white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5 ounce) can of coconut milk

Trim chicken thighs of any visible fat and bone fragments. Mix all ingredients (minus the chicken) in a large bowl. Add chicken and marinate for at least 4 hours or overnight to make sure the flavor gets infused.

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.

Tip: This recipe fed 4 adults and 3 kids with a few leftovers. I buy the thighs at Costco. They come in a six pack. For this recipe use 3 packages or double the recipe if you want to use all six packages.

this recipe is from The Girl Who Ate Everything

Lime Coconut Rice:

1 1/2 cups of Thai Jasmine Rice

1 can (13.5 oz) coconut milk

1 3/4 cup water

1 tsp salt

grated peel of one lime

In 3 quart saucepan, bring rice, milk, water and salt to a boil over medium high heat. Stir, reduce heat to lowest setting and simmer the rice, stirring occasionally, for 15 minutes or until all the liquid is absorbed. Stir in the lime peel and serve immediately.