Not Too Hot, Not Too Cold... Just Right!

It's here! It's here! Fall is finally here! Do you know what that means?! It means I can breathe again! You don't understand. The humid and fluctuating temperatures were killing my sinuses. Seriously, I really do love the Fall. I guess because I am an Autumn Baby, November 27th. Please put this date in your calendars so you don't forget to send gifts and well wishes.
This time of year also means I can really cook without limitations, like turning on my oven without passing from heat exhaustion. I can roast, boil and bake... Oh my!!! Okay, okay... let me pace myself. I have plenty of time to experiment *rubbing hands together with anticipation, grinning like a Cheshire cat*. 
To start the season of right, I created a meal that I think symbolizes the ending of Summer and the beginning of Fall, Autumn Grilled Chicken with Blackberry Glaze served with Caribbean Peas & Brown Rice. Or as my favorite honorary Jamarican called it, "Rice an' pea, an' schtew chikun an' ting". The grill (indoor, of course in NYC) and the blackberries are a nice little nod to the departing season. The use of Autumn spices (cinnamon, nutmeg, cloves, ginger) is like a sweet welcoming wave from a Southern belle (Me!).  

Autumn Spice Grilled Chicken with Blackberry Glaze

Serves 4

 

Ingredients:

• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground ginger
• 4 (3-ounce) skinless, boneless chicken thighs
• Cooking spray
• 1 10-ounce jar seedless blackberry jam or preserves
• 3 tablespoons balsamic vinegar
• 2 tablespoons brandy
• 2 tablespoon water
• 1 teaspoon grated peeled fresh ginger
• Fresh blackberries (optional)

Instructions:

1. Prepare grill.
2. Combine first 3 ingredients in a small bowl. Sprinkle spice mixture evenly over chicken. Place chicken on grill rack coated with cooking spray; cook chicken 6 minutes on each side or until done.
3. While chicken grills, combine jam and next 5 ingredients in a nonstick skillet. Simmer over medium-low heat 8 minutes or until glaze is reduced to 1/2 cup. Drizzle glaze evenly over chicken; garnish with blackberries, if desired. Serve immediately.

Caribbean Peas & Brown Rice

Ingredients:

•  1 (13 1/2 ounce) can coconut milk
•  1 cup chicken broth
•  1 tablespoon Caribbean jerk seasoning
•  Kosher salt for boiling water
•  1 cup brown rice
•  1 cup frozen green pea

Instructions:

1. Combine coconut milk, chicken broth, jerk seasoning and salt in medium saucepan. Cover and bring to boil on high. 
2.  Stir rice mix into boiling mixture.
3.  Cover, return to boil, and cook 2 minutes stirring occasionally.
4.  Reduce to low; cook 20 minutes covered, without stirring, or until rice is tender.
5.  Stir in peas cover and cook 5-6 minutes until peas are heated.

Wine Pairing: Lini 910 'Labrusca' Lambrusco Rosso Reggiano NV

Using both a glaze and rub helps to build up the layers of flavor in this dish. It's sweet and spiced, so that makes it a little difficult to pair. So what do we need to find? We need something red for the blackberries, and perhaps a little sweet to balance the spiciness. Oops... and now here's comes the ginger throwing a wrench in the plans. Wait. Don't panic. All is not yet lost. Just pop the cork on this Lambrusco. A touch of sweet, spicy, fruity, red and it's a sparkling...  We have a winner, folks! Serve chilled on a mild Autumn evening with this dish should be spectacular! 


Today is my best friend Shawn's birthday. She was the one who inspired (more like pushed) me to start my own blog and encouraged (more like nagged) me to keep it up. She is my sister, the mother to my beautiful godchildren, and somehow she has became my mother as well. Shawn truly believes that I should have my own show, be the Next Food Network Star or MasterChef. In fact, she says it each time they start a new season. I love her. So, it was only fitting that I launched my blog on her birthday. Oooh... I just realized that also means it's Eat Up & Wine Down's 1st Anniversary!

To my best friend, sister and manager...

Happy Birthday, Shawn!!!

... and Happy Anniversary EUWD!

So come on everyone and celebrate! Let's Eat Up & Wine Down... and don't forget to follow me on Facebook.

They Grow Up So Fast...

Two weeks ago on September 19, by a lake with the setting sun as their background, my baby brother Emile got married his sweetheart Sterlin!!! :)










 The ceremony was simple yet beautiful. The look on my brother's face as his beautiful bride Sterlin walked towards him was priceless. I tried to keep it together but once he read out the vows he wrote for her... the floodgates opened. I believed I cried enough for everybody at the wedding even the bride. These were not sad tears, they were tears of joy and happiness for Emile and Sterlin. I barely made it through my toast to the both of them at the reception without crying... then again that may have been the tequila.

So to celebrate the beautiful union of my brother and the sweet Sterlin, I have decided to share my recipe for Heavenly Hash Cake, Emile's favorite. I wrote about it in a post last year. Every time I came home for the holidays, he would have me make him his own cake separate from the family's. Sometimes I even used it as a bribe to get my brother to do my bidding. So Sterlin, this recipe will probably prove to be very useful for you as well.

Heavenly Hash Cake (aka The Bribe)
Yields: 1  9x13 cake

Ingredients

Cake:

• 4 eggs
• 2 cups sugar
• 2 sticks butter, soften
• 1 1/2 cups self-rising flour
• 4 tablespoons cocoa 
• 1 to 2 cups walnuts, chopped
• 2 teaspoons vanilla 
• 1 bag large marshmallows

Icing:

• 1 box confectioner's sugar
• 4 tablespoons cocoa
• 1/2 cup evaporated milk
• 4 tablespoons butter, melted

Instructions:

1. Preheat oven to 350 F.
2. Mix by hand the eggs, sugar and butter.
3. In a separate bowl, mix flour, cocoa, walnuts and vanilla. Add this to the egg mixture.
4. Bake in a well greased and floured pan for 20-25 minutes.
5. When done, cut large marshmallows in half and place on cake while hot. Return to oven for a few minutes more.
6. Combine all icing ingredients and stir until smooth.
7. Pour icing over hot cake and marshmallows. 

So come on everyone! Let's Eat Up & Wine Down... and don't forget to follow me on Facebook.

 

 Aww... just look at that chubby, happy baby! Isn't he the cutest thing ever?!

Sorry Emile. I just had to do it because you will always be my baby brother...

Let me stop before I start crying again.

The Best Thing Since Sliced Bread...

Okay, I know August is over but I thought this sandwich would be the perfect crossover dish. September is "Eat A Chicken" and "Whole Grains" Month, among other tons of observances. It just so happens that this sandwich has both of those things and a lot more. What sandwich would be complete without chips?! None! So not only did I create the ultimate sandwich, I also made the ultimate kettle chips.
That's right! The Ultimate Sandwich! What makes it so ultimate you ask?! Well let me tell you why... I used the Lemon Herb Rotisserie Chicken from Union Market, a organic gourmet grocer near my job, laid it upon a fresh bed of spinach. Ooohh... I am not finished. Now on top of the chicken are two deli slices of provolone, four (YES four!) slices of applewood smoked bacon, and half of an avocado. This savory cornucopia of flavor is between two slices of fresh baked multi-grain sourdough bread which have been spread over with a pesto mayonnaise. Serve this sandwich with the Herbs & Parmesan Kettle Chips..... Mmmm, doesn't this make your mouth water?! Just talking about makes me want to go fix me another one right NOW!!!

Introducing...
 

The Official Eat Up & Wine Down Ultimate Sandwich
Serves 1 (2 if you are feeling generous)

Ingredients:

• 1 rotisserie Lemon Herb chicken
• 2 slices Provolone cheese
• 2 slices fresh sourdough bread
• 1 tablespoon mayonnaise
• 1 teaspoon pesto 
• 1/2 cup fresh spinach
• 4 slices applewood smoked bacon
• 1/2 avocado, sliced

Instructions:

1. Pull away sections of the chicken that you would like on the sandwich. I used a mixed of light and dark meat. Place the chicken and cheese in a skillet on low heat or microwave. This is just to melt the cheese a little.
2. In a small bowl, mix the mayo and pesto together. Then spend the pesto mayo onto both slices of the sourdough. 
3. Layer the spinach on one slice of the bread. Then place the chicken on top of the spinach.
4. Place the 4 slices of bacon on top of the chicken. Then take the sliced pieces of avocado and place them spread out on top of the bacon.
5. Put the other slice of sourdough on top, slice and enjoy with some Herbs & Parmesan Kettle Chips. 

Herbs & Parmesan Kettle Chips
Serves 4 to 6

Ingredients:

• 6 large Yukon gold potatoes, peeled
• Vegetable oil and olive oil, 75/25 ratio for frying
• 4 sprigs fresh rosemary
• 1/2 bunch sage
• 1/2 bunch fresh thyme
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly grated Parmigiano-Reggiano

Instructions:

1. Wash and clean the potatoes in cold running water. Using a mandolin, or vegetable peeler, finely slice the potatoes into chips. 
2. Drop the chips into a bowl of ice water as you work, for about 30 minutes. This will prevent them from going brown. This will also remove any excess starch.
3. Set a large pot of 75/25 vegetable and olive oil over medium heat and whole stems of fresh rosemary, sage and thyme. Bring oil up to 375 degrees. As it heats up the oil will get infused with the herbs. Once the herbs crackle and get crispy they will go clear and you know they are done. Using a strainer drain the herbs and set aside on paper towels.
4. Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt and freshly ground black pepper. Shower with the Parmesan. 

Wine Pairing Note: Passion d'Etoiles Beaujolais-Villages 2010
Roasting/Rotisserie is definitely a favorite preparation method for chicken. A roast will make the meat very tender, but also preserves all of the intensity in flavor. This method begs for a light bodied red like a Beaujolais.
Made from the thin-skinned, low-tannin Gamay grape variety, Beaujolais wines carry all the vibrancy of a bowl of freshly-picked berries. Beaujolais is one of the world’s most underrated wines, and its fruit character and graceful structure really shine with a simple dish like this. It doesn’t overwhelm the food at all. With just enough heft to match this well-seasoned chicken, this Beaujolais offers succulent fruit and a hint of tartness. It has an inviting fruity nose of red fruits, black currents and strawberries. Served slightly chilled, the flavor profile of red fruits with mineral notes and balance, along with subtle, velvety tannins and a touch of spice, made the Passion d'Etoiles Beaujolais-Villages 2010 most enjoyable. Plus, chicken and Beaujolais are both still very good the next day.


So let's Eat Up & Wine Down... and don't forget to follow me on Facebook.

The Most Important Meal of the Day

Hey did anyone know that August was National Sandwich Month?! We really do celebrate everything in this country. Well if you think about it the sandwich is probably one the most innovative culinary solutions. A sandwich is a full size meal in between two pieces of bread. Over time, the simple concept of the sandwich has been translated into many different forms: wraps, gyros, panini, arepas, etc.

To commemorate the month, I came up with a few sandwich ideas of my own. What better way to start than with the most important meal of the day, breakfast. So I made a breakfast wrap. I am calling it the EUWD Breakfast Wrap-up. It's soft fried eggs and bacon with a pesto mayo in a sun-dried tomato wrap. To complete the meal, I tried my hand at making Herbed Home Fries. Not bad for my first time and I don't even eat home fries...

EUWD Breakfast Wrap Up

Ingredients: 

• 4 strips bacon
• 2 eggs
• 1 tablespoon mayonnaise 
• 1 teaspoon pesto
• 1/4 cup fresh spinach (about a small handful)
• 1 sun-dried tomato tortilla wrap

Instructions: 

1. Cook bacon in non-stick skillet over medium heat, or in microwave until crisp or to your taste; fold in half and set aside. Also set aside the bacon fat. Then wipe skillet clean.
2. Spray on some cooking oil. Crack and fry two eggs over medium heat, soft or to your taste.
3. In a small bowl, mix together the mayo and pesto. 
4. Spread tortilla with pesto mayo mixture.
5. Layer the spinach on the wrap. Add 2 strips of bacon, place the eggs on the bacon, then add the other two strips on the eggs.
6. Roll/fold wrap and serve.
   

Shea's Herbed Home Fries

Ingredients:

• 2 tablespoon bacon fat
• 2 tablespoons olive oil
• 3 green onions, sliced
• 1 teaspoon garlic, minced
• 4 medium Idaho potatoes, peeled, cut into 1⁄2" cubes, boiled
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon paprika
• Kosher salt and freshly grounded black pepper, to taste
• Creole seasoning, to taste

Instructions:

1. Cut potatoes into 1⁄2" cubes. Heat a large skillet over medium heat. Add 1 tablespoon each of oil and fat to pan; swirl to coat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove onion mixture from pan. Wipe the pan clean with paper towels. 
2. Increase heat to medium-high. Add the remaining oil and fat to pan, and swirl to coat. Add potato, and cook for 4 minutes, without stirring. Turn potatoes over. Cook 6 minutes or until browned, without stirring. Reduce heat to medium-low; cook 15 minutes or until tender and golden brown, stirring occasionally. Stir in onion mixture. 
3. Sprinkle rosemary, thyme and paprika on top.
4. Salt, pepper, and Creole seasoning to taste. Cook, stirring and scraping the bottom of the skillet with a metal spatula, until the potatoes form a golden brown crust and the onions soften and brown.

Don't Call Us, We'll Call You...

As some of you may already know from an earlier post, I occasionally tryout for cooking shows. The latest one was for Season 2 of  The Taste. Last time I prepared a chicken dish, Poulet a'la Diable. This time around I switched proteins and went with pork, Maple Glazed Pork Chops. Since the dish is suppose to be a representation of me and my cooking style, I decided to go with a Southern Comfort theme. So for the sides, I chose to serve Potato Salad with Bacon and Sautéed Green Beans (see recipes on July 15th entry). Now as anyone that knows me will tell you, I am anything but simple. So to give the dish more of that "early supper on the back porch" ambiance, I paired it with a mixed drink that I called Carolina Iced Tea. This was presented in a small glass pitcher and poured into mason jars for the judges. Okay mind you, all this had to be plated in three minutes and your home girl did it with time to spare. Who knew watching all those Quickfire Challenges would payoff?! Thank you, Top Chef! 

After the countless preparations, dry runs and use of friends as guinea pigs, I still didn't get "The Call". What does a girl have to do to be put on?! Oh well, there is always next time and other shows. Back to the kitchen to create the next big culinary sensation... However right now, I am all potato salad out. I don't think I could look at a potato... What am I going to eat with my barbeque now?!  

Maple Glazed Pork Chops

Ingredients  

• 2 tablespoons olive oil
• 4 loin pork chops
• kosher salt and pepper
• sage
• garlic powder
• 1 cup pure maple syrup Grade A
• 1 cup chicken broth
• 3 tablespoons Dijon mustard
• 1 tablespoon cider vinegar

Instructions

1. In a large skillet, heat oil over medium-high heat. 
2. Wash pork chops; pat dry. Sprinkle chops to your taste with salt, pepper, garlic powder and sage.
3. Place them on the hot oil in skillet. Cook chops for about 2 minutes on each side, or until nicely browned, then remove them.
4. Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes. 
5. Remove cover, add the chops back into the skillet and simmer for about 20 minutes longer, or until liquids are reduced and chops are glazed.  

Carolina Iced Tea
Serves 8

Ingredients:

• 3 cups Southern Comfort
• 1 cup Spiced rum
• 1 cup Peach schnapps
• 1 cup Vodka (or more to taste)
• 4-6 oz sweet Iced tea

Instructions:

1. Add all the alcohols together in the pitcher and stir lightly. 
2. Pour in iced tea. Stir a few more times 
3. Pour over a mason jar of ice and enjoy!

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I'm Melting, I'm Melting!!!

I am so glad that the heatwave finally passed. Last week, I wanted to strip down to my underwear and take a nap in the frozen food section at the grocery store. Common sense actually won out against the heat stroke. I decided that catching freeze burn and a charge for indecent exposure wasn't that great of an idea especially if the end result was spending the night in a crowded, hot and smelly holding cell. Ewww... So yeah, I just ate half a box of Edy's frozen fruit bars, watched "March of the Penguins", and called it a day.

Seafood is the optimal dining choice this time of year. It's fresh, light and takes very little time to cook which is perfect if you don't like having a steam bath in your kitchen. Now this is one of my favorite dishes that I like to prepare during the summer. I call it Sunshine Shrimp Stir Fry because of the bright yellow and orange peppers that I used to create it. The beauty of stir-fry is that you can serve it with rice, lo mein noodles or just on it's own. I chose basamati brown rice this time around. Delicious! So give it a try and give Seamless a rest. You can always hang out with Jesse, the delivery guy, another time...

Sunshine Shrimp Stir Fry
Serves 4
 
Ingredients

• 2 tablespoons olive oil
• 1 pound uncooked large shrimp, peeled and deveined
• 1 orange bell pepper, sliced into strips (about 1 cup)
• 1 yellow bell pepper, sliced into strips (about 1 cup)
• 2 green onions, sliced with green and white sections separated
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, finely chopped or grated
• 1/4 teaspoon crushed red pepper
• 1/4 cup of chicken broth
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup water
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

 Instructions

1.      Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry for 3 minutes or until cooked through. Remove the shrimp from the skillet. 

2.      Add the white section of the scallions, orange and yellow bell peppers to the skillet and stir-fry for 2 minutes or until the vegetables are tender-crisp.  

3.      Add the garlic, ginger and crushed red pepper to the skillet and stir-fry for 30 seconds. Return the shrimp to the skillet. Stir in the broth, soy sauce, rice vinegar, sugar and water and cook for 1 minute or until the mixture is hot. Remove the skillet from the heat and stir in the sesame oil. Sprinkle the shrimp mixture with the sesame seeds and green section of the scallions.

Wine Pairing:
I chose a semi dry Riesling from the New York Finger Lakes region. Rieslings that are semi and/or off dry are often recommended to go with Asian cuisine. The sweetness of the wine compliments spiciness of the dish and refreshes the palate. Always avoid whites that would be considered oaky, buttery, dry, or even neutral when pairing with spicy foods.
This wine has some intense tropical and tree fruits on the nose like green melon and pears. The palate is also very fruit forward. It tastes like a combination of apricot, melon, lime, and pineapple on your tongue. There is a nice balance of sweetness and dryness. It finishes clean and crisp.

 

Mmmm... I Love the Smell of Charcoal in the Morning!

It's summertime...and you know what that means?! Barbeque!!!
Yes, barbeque. It's the South's favorite pastime next to football, of course. To be honest it is the only thing I look forward to during summer. I hate the heat. It's mainly because I don't exactly like walking around all day feeling like a warm moist towelette and I really can't stand what the humidity does to my hair. However, that does not discourage me from attending any barbeques or cookouts. I just put my hair up into a ponytail, pull on a tank top, grab my shades and step out into the blazing sun. The blistering heat, stifling humidity, uncomfortable sweat...  its all just fades away once the ribs hit my lips.

Feeling a little nostalgic for some true Southern barbeque, I decided to make my own this 4th of July. I made barbeque ribs, potato salad, sauteed green beans and corn on the cob. Granted I almost burned myself alive cooking all of this inside my super hot apartment. GENIUS! But it was soooo worth it... 

Sweet & Spicy Cola Ribs
Serves 6 to 8

Ingredients 

Dry Rub:

•  1/4 cup brown sugar
•  1 tablespoon paprika
•  2 tablespoons kosher salt 
•  1 tablespoon garlic powder 
•  1 tablespoon onion powder 
•  1 tablespoon ground cumin 
•  1 teaspoon fresh ground black pepper 
•  1 teaspoon chili powder
•  2 racks pork spare ribs (about 3 pound each)

Sweet & Spicy Cola BBQ Sauce:

• 2 cups ketchup
• 1 can cola
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar  
• 1 tablespoon fresh ground black pepper 
• 1 tablespoon onion powder  
• 1 tablespoon ground mustard 
• 1 tablespoon lemon juice  
• 1 tablespoon Worcestershire sauce 

Instructions

For the dry rub:

1. Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container. 

For the sauce:

1. In a medium saucepan, combine all sauce ingredients. 
2. Bring to a boil. Then reduce heat to a gentle simmer and cook uncovered, stirring frequently, for about 1 hour 15 minutes.

For the ribs:

1. Rinse ribs with cold water.  Then pat dry with paper towels.
2. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. 
3. Liberally season both sides of the ribs with rub. 
4. Wrap ribs with plastic wrap and refrigerate overnight or 8 hours so flavors can permeate.
5. Preheat oven to 350°.
6. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. 
7. Wrap racks individually and divide between 2 baking sheets.
8. Bake ribs until very tender but not falling apart, for about 2 1/2 to 3 hours. 
9. Carefully unwrap ribs and baste the ribs with the sauce. Return them to the oven to continue cooking uncovered, for about 15 minutes.
10. Remove ribs from oven and baste again with the sauce. Return them back to the oven for 15 more minutes.

Potato Salad
Serves 6 to 8

Ingredients

• 2 to 3 pounds round white potatoes, peeled and cut into 1/2-inch pieces
• 6 large hard-cooked eggs, peeled and chopped
• 1 to 1 1/2 cups Hellman's mayonnaise
• 1 to 2 heaping tablespoons Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon paprika
• 1 teaspoon Tony Chachere's Original Creole Seasoning
• 1 teaspoon celery seeds
• 2 heaping tablespoons dill relish
• 4 slices bacon, cooked until almost crisp, diced

Instructions

1. Put the potatoes and eggs in a large saucepan or stockpot; cover with water. Bring to a boil. Cover and cook until potatoes are tender, about 15 minutes. Drain and let cool. 
2. In a large bowl, combine potatoes and eggs. Stir in mayonnaise and mustard. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)
3. Stir in salt, pepper, paprika, creole seasoning, celery seeds, relish and bacon. 
4. Chill until serving time. 

Sauteed Green Beans
Serves 6 to 8

Ingredients

• 2 pounds green beans, stem ends trimmed and cut diagonally into 1 1/2-inch pieces
• 1 tablespoon olive oil
•  4 scallions, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh lemon juice (about 1/2 lemon)
• kosher salt and fresh black pepper, to taste

Instructions

1. Cook beans in large pot of salted boiling water (use 1 tablespoon of salt for every 4 quarts of water), uncovered, until crisp-tender, about 5 minutes. Using large slotted spoon, transfer beans to colander set in bowl of ice and cold water to stop cooking, then drain well.
2. Heat oil in a 10-inch skillet over medium-high heat. Add onion and sauté until soft without browning, about 3 minutes. Add garlic and thyme; stir 1 minute.  
3. Add green beans and sauté until hot, about 3 to 5 minutes.
4. Squeeze lemon juice unto the beans, evenly.
5. Season generously with salt and pepper. Transfer vegetables to bowl and serve. 

Corn on the Cob
Serves 6

Ingredients 

• 6 ears of corn
• 2 tablespoon of sugar
• unsalted butter
• kosher salt

Instructions

1. Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife.
2. Bring water to a boil in a large stockpot. Add sugar. When water is boiling at a full boil again, drop in the corn. 
3. Cover the pot and let the water return to a boil again, then remove from heat and keep the pot covered.
4. After about 5 minutes, remove enough ears. You can keep the corn warm in the water for another 10 minutes without its becoming tough. 
5. Serve with lots of butter and salt. 

As you can see, you don't need a grill or the outdoors to barbeque. All you need is the desire for good BBQ, a whole lot of ice water, and one of your friends on speed dial to come save you from a heat stroke...

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