Piri-piri

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I can’t think of anything better than this sauce for this week's Know Your Fire Friday. Yes you will still be lighting the grill - this is just a different kind of heat to top your grilled foods with.

Piri-piri is a Portuguese name of Brazilian origin for the African bird's eye chili. Piri-piri sauce is made by soaking dried or fresh chili’s in lemon and vinegar to make a condiment much like the Argentine chimichurri, but only with a really fiery kick. When using fresh and very ripened red chilies - you'll know they are ready to pick when the ends of pepper point straight up. 

A piri-piri sauce is a robust topping when used on seafood and fried fish. But you don’t have to stop there, you can also use on beef, lamb and poultry. Also, this piri-piri sauce can be added to marinades for a little extra kick. Below is a basic version, but experiment by adding a Tablespoon of coconut, coconut milk, cream, ginger and Thai basil for a Far East style. Or, you may add ketchup, brown sugar and extra vinegar for southern flavored heat.  

Using a food processor, add about 4-5 (more or less depends on your fire wish) chilies that have been roughly chopped (suggestion: use gloves), 6 peeled garlic cloves, 1/4 cup mixed cilantro and flat leaf parsley, juice of 2 lemons, 1 Tablespoon white vinegar, 1 Tablespoon sugar, pinch of sea salt and puree 30 seconds or until smooth. Slowly add 1/2 cup olive oil until blended. Pour sauce into a glass or ceramic container. Use a drop or two at a time until you’ve mastered the fire. Sauce will keep for 2-3 weeks in fridge. 

You can add a few drops of piri-piri sauce to these recipes:

Sword Fish Skewers

Chicken Tikka

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Tandoor Tikka

I am often asked which I prefer cooking on - a gas or charcoal grill? The verdicts still out on that question. They both have their obvious advantages. My best advice is to use what you are comfortable with but I also encourage walking over to the wild side every once in a while.

I'd like to highlight another type of grill or in this case - oven, which has huge appeal around the globe and is gaining appeal in the US.  

Many cultures claim the origin of a ancient tandoor oven; however its roots have most likely been from Middle Eastern and Roman origin. The Tandoor oven is a cylindrical clay oven with its heat source from wood, charcoal, or gas fired; putting out about 100,000 BTU’s per hour reaching up to 900 degrees F. It can BBQ your chicken lickety-split. 

clay tandoor

Most households don’t have a backyard tandoor, but this shouldn’t stop you from making this flavorful tandoor inspired marinated chicken dish - skewered and grilled, right on your own backyard grill. Chicken Tikka (meaning bits & pieces) of South Asain origin is usually boneless chicken grilled in a Tandoor.  Although there is nothing better than going to the source for Chicken Tikka, here’s a nice version to-do at home along with alternatives to seasoning if you can't shop for spices in an Indian market. 

Note: Chicken Tikka Masala is known as the “unofficial” British national dish and is made from Chicken Tikka; with the addition of a masala sauce. During summer, I prefer to serve the Chicken Tikka without the sauce, and serve with a cool refreshing salad, nann bread, and couscous. 

Chicken Tikka

Makes six servings  | recipe by George Hirsch

2 pounds of boneless chicken, breasts or thighs cut into 3-4 inch pieces

1/4 cup melted butter

1 lime, cut into six wedges

1/4 sweet onion, sliced

2 Tablespoons cilantro, chopped

The Marinade:

Juice of 1 lime

1 cup plain yogurt

1 Tablespoon olive oil

6 cloves garlic, chopped

1 Tablespoon, fresh ginger, pealed and chopped

1 Tablespoon turmeric 

1 teaspoon each: cumin, paprika, chili powder, cinnamon

pinch fresh grated nutmeg

2 Tablespoon fresh cilantro, chopped

1 teaspoon hot sauce

fresh ground black pepper 

pinch sea salt

In a shallow bowl combine the lime juice, yogurt, olive oil, garlic, ginger, turmeric, cumin, paprika, chili powder, cinnamon, nutmeg, cilantro, hot sauce, salt and mix well. Add the chicken, sprinkle liberally with black pepper. Marinate overnight or at least 4 hours in the refrigerator, turning occasionally.

Remove chicken and drain marinade and discard. Thread chicken on metal skewers or pre-soaked bamboo skewers. 

Pre heat grill to high heat.

Brush chicken meat with melted butter and sear chicken k-bobs on hot grill for 3 to 4 minutes on each side.  Brush with additional butter occasionally to add additional flavor. 

Move k-bobs to medium heat or to cooler edge of the grill and cook until done, about 12 to 15 minutes, or until completely cooked. 

Place on a platter with couscous, sliced onion, top with fresh cilantro and fresh lime wedges.              

Optional: Serve with a chutney and chopped fresh chilies, to personal taste.

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