1 lb ground beef
1 tablespoon Worcestershire sauce (I used a little more to taste)
1 tablespoon ketchup
1 teaspoon dried minced onion
pepper and salt to taste
5 flour tortillas (the larger ones)
shredded cheddar cheese
sliced tomatoes
yellow mustard
Tag Archives: grilled
Grilled Cheese Burgers
8 slices of a sturdy white bread
8 slices of sharp cheddar cheese
1/2 of a recipe of Burger Mince
softened buttter
4 slices of streaky bacon cooked crisp (optional)
Grilled Rum-glazed Pork with Rhubarb Chutney
Pork tenderloin (2 lbs, trimmed)
Salt (1/2 tsp)
Fresh black pepper (1/4 tsp)
Rosemary (2 Tbsp)
Garlic powder (2 tsp)
Cumin (2 tsp)
Coriander (1 tsp)
Chili powder (1 tsp)
Ground cinnamon (1/2 tsp)
Ground ginger (1 tsp)
Blueberry Breakfast Grilled Cheese
Cream cheese
Icing sugar
Whole wheat bread
Butter
Blueberries
Sandwich maker
Grilled Cilantro-Lime Shrimp with Spicy Hass Avocado Puree
Yield: 8 Servings
Ingredients:
2 limes, juiced and zested
½ cup roughly chopped fresh cilantro
1 tsp. ground cumin
4 Tbsp. extra-virgin olive oil
2 lbs. large shrimp, peeled and deveined, tails intact
Spicy Hass Avocado Puree (see make-ahead recipe below)
Fresh sprigs cilantro, for garnish
Spicy Hass Avocado Puree
3 ripe, Fresh Hass Avocados, peeled, seeded and scooped out
3 Tbsp. fresh lime juice
¾ cup sour cream
1 green jalapeño, seeded and chopped
Salt, to taste
Directions:
1. In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well.
2. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
3. Preheat a barbecue or grill pan to medium-high heat.
4. Season the shrimp with salt and pepper to taste and grill for 2 to 3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp.
5. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.
Spicy Hass Avocado Puree
1. Add the avocado, lime juice, sour cream and jalapeño to a blender and puree until smooth, scraping the sides of the blender as needed.
2. Season puree with salt to taste.
3. Place in a covered airtight container and refrigerate until serving.
Lemon Curry Grilled Stuffed Avocado
4 servings
Ingredients
4 avocados
lemon curry
quinoa
sun dried tomatoes
Home Made Lemon Curry
1 cup feta cheese
1/3 cup fresh lemon juice
3 tablespoons unsweetened apple juice
2 tablespoons white wine
1 teaspoon sweet curry powder (no salt added)
2 teaspoons ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 cup onion, minced
Directions
1. cut each avacado in half and pit
2. spray with cooking spray and grill avacados face down for 3-5 minutes each on medium to high heat
3. mix quinoa with water or lemon curry ingredients and simmer for 5-10 minutes and add dried tomatoes.
4. scoop quinoa into avacados with ice cream scooper or spoon
5. top with feta cheese and serve
Grilled Honey Mustard Chicken
Yield: 4 Servings
Ingredients:
1/2 cup of any whole grain mustard
1/2 cup of honey
Juice of 1/2 a lemon
1 garlic clove, smashed and minced
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
4 boneless, skinless chicken breasts
Directions:
Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature. Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done. Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.
Garlicky Grilled Tilapia With Couscous
Yield: 4 Servings
Ingredients:
2 tablespoons fresh lemon juice, plus wedges for serving
1 tablespoon olive oil
2 cloves garlic, chopped
kosher salt and black pepper
4 6-ounce tilapia fillets, split lengthwise
1 cup couscous
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons chopped sun-dried tomatoes
Directions:
In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.
Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.
Heat grill to high. Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.
Curry Grilled Chicken
Yield: 4 Servings
Ingredients:
4 skinless boneless chicken breast halves
1/2 cup vinegar
1/2 cup sugar
1/3 cup tomato ketchup
1 tbsp Worcestershire sauce
1/2 tsp mustard powder
1/2 tsp paprika powder
1/2 tsp curry powder
1/2 tsp garlic salt
1/2 tsp salt
1/8 tsp black pepper
Directions:
Place all ingredients except chicken in a blender or a food processor.
Process until smooth and well blended.
Pour this mixture into a large resealable plastic bag.
Put chicken breast halves into the bag.
Seal bag and turn to coat evenly.
Refrigerate for 2 hours then drain and discard marinade.
Preheat grill over medium heat.
Grill chicken for 5-6 minutes on each side or until a chicken is tender.
Busting Occasionally.
Honey-Ginger Grilled Salmon
Ingredients:
1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 (1 1/2-pound) salmon fillet
Directions:
In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil grate.
Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Pecan Crusted Honey Grilled Shrimp
Yield: 8 Servings
Ingredients:
1 pound large shrimp, peeled (approximately 20)
1/4 cup honey (more than enough)
1 cup finely crushed pecans (use a rolling pin)
metal skewers and rack
food prep brush
Directions:
Skewer the shrimp. I find it’s much easier and more efficient grilling to skewer each shrimp in 2 places, through the tail and the head end.
With the 1/4 cup of honey, very lightly brush both sides of all the shrimp.
Lightly sprinkle the pecans over the brushed shrimp. No need to heavily coat the shrimp with the pecans.
Place the skewer rack on the grill directly over the coals, and then place the skewered shrimp on the rack. You will want to keep a grill glove handy for the metal skewers.
Gluten Free Grilled Flatbread Pizza
Yield: 8 Servings
Ingredients:
1 warm beer (I used a pale ale)
3 cups bread flour
1 tablespoon active dry yeast
1 tablespoon honey
1 teaspoon salt
olive oil
Directions:
Throw the dry ingredients including the honey into your Kitchen Aid stand mixer with the dough hook attachment, and then turn it on low. Add the warm beer 1/4 at a time. You may need the whole beer, and you may not. Look for the dough to come together. You will know it when you see it. Let the mixer run on low for about 15 minutes. This will develop the gluten in the bread flour which is required for a good pizza dough. Now turn off the mixer, remove the dough hook, and coat your dough in a generous amount of olive oil. Cover the bowl with plastic wrap and set aside. The longer you let it rest and rise the tastier it will be. I let mine go a minimum of a couple of hours, but you could let it go for a day if you’d like.
Remove the dough ball, punch it down, and divide in half. Make each half into a ball. I do this by cupping my hands together and rolling the dough around on the countertop. Go Turn your gas grill on high so it can heat up. Use a little flour and your rolling pin to flatten each ball into about a 12 inch round. Store each round on floured pieces of waxed paper until you are ready to grill.
Grilled Beef Teriyaki
Ingredients:
Steak
1 lb flank steak, trimmed of excess fat
1/6 cup low-sodium soy sauce
2 tablespoons mirin
1 tablespoon canola oil
2 medium garlic cloves, minced
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons sugar
1/2 teaspoon orange zest
1 scallion, white parts minced and green parts sliced thin on bias, separated
Sauce
1/6 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup sake or vermouth
1/4 cup mirin
1/2 teaspoon grated fresh ginger
1/2 teaspoon cornstarch
Directions:
Place the steak on your work surface with the long side facing you. Cut the steak into 2 or 3 pieces (do 2 unless the steak is over 12 inches long, then do 3). With the knife at a 45-degree angle, cut each of those pieces into 4 or 5 slices that are about 1/2-inch thick. (If you have a subscription to the CI website, you can find pics of the cutting process here.)
Add the soy sauce, mirin, canola oil, garlic, ginger, sugar, orange zest and the white parts of the scallion in a resealable plastic bag. Shake to combine. Add the meat, press out the air and seal the bag. Refrigerate for at least 30 minutes (but no more than an hour), flipping the bag every 15 minutes to make sure the marinade gets all of the meat equally.
Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates).
While the grill preheats make the sauce. Combine all of the ingredients in a small saucepan. Bring the mixture to a boil over medium heat, whisking occasionally, then reduce the heat to medium-low and simmer until the sauce is syrupy, about 12 minutes. The sauce should be reduced to about 1/2 cup. Transfer all but 2 tablespoons of the sauce to a small bowl and set aside for serving.
Remove the meat from the marinade and pat it dry with paper towels. Place the meat on the grill and cook on the first side for about 3 minutes, or until well seared. Flip the steak and cook on the second side for 3 more minutes. Use half of the reserved 2 tablespoons of sauce to brush the top of the meat, then flip and cook for 30 seconds. Brush the second side of the meat with the remaining tablespoon of sauce, flip and cook for 30 seconds longer. Transfer the meat to a plate, tent and let rest for 5 minutes.
Garnish with the green parts of the scallion and serve with the reserved sauce.
Grilled Chicken Caprese Pasta
Yield: 6 Servings
Ingredients:
2 medium chicken breast halves, grilled and diced into strips*
9 oz Rigatoni or Penne pasta
2 cups fire roasted tomato pasta sauce (I used Classico)
1/2 cup heavy cream
1/3 cup finely grated Romano Cheese
1 clove garlic, finely minced
red pepper flakes, to taste (optional, for added heat)
Salt and freshly ground black pepper, to taste
1 pint grape tomatoes, diced into halves
12 oz fresh mozzarella, grated**
16 fresh Basil leaves, chopped chiffonade style (mine were fairly small)
Directions:
Preheat oven to 375 degrees. Cook pasta to al dente according to directions listed on package. While pasta is boiling, in a separate medium saucepan over medium low heat, heat tomato pasta sauce, heavy cream, Romano cheese, garlic, optional red pepper flakes and season with salt and pepper to taste. Cook, stirring frequently, until cheese melts.
Drain cooked pasta well, return pasta to pot. Add in grilled diced chicken, grape tomatoes, half of the mozzarella and half of the basil ribbons, then pour warm sauce over mixture. Toss to evenly coat. Pour mixture into a greased casserole or baking dish. Sprinkle with remaining mozzarella and cook pasta uncovered for about 20 – 25 minutes until cheese is golden. Serve warm.
Limoncello-Gin Cocktail with Grilled Thyme
Ingredients:
2 large sprigs fresh thyme; more for garnish
1/2 fl. oz. (1 Tbs.) fresh lime juice
1-1/2 fl. oz. (3 Tbs.) gin, preferably Bluecoat American Dry
1/2 fl. oz. (1 Tbs.) limoncello, preferably Averna Limoni di Sicilia
Directions:
Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Grill the thyme sprigs until fragrant and lightly charred, about 15 seconds. In a mixing glass or cocktail shaker, gently muddle the grilled thyme with the lime juice. Add the gin and limoncello and fill the shaker with ice. Stir well. Strain into a chilled rocks glass filled with fresh ice, garnish with thyme, and serve.
Grilled Asparagus and Ricotta Pizza
Yield: Makes one 10-inch pizza
Ingredients:
1/4 cup ricotta
1/2 bunch asparagus, grilled
1 tablespoon grated lemon zest
Herb Oil
Basic Grilled Pizza Dough
Herb Oil
1 sliced garlic clove
2 teaspoons minced fresh rosemary leaves
1/2 cup extra-virgin olive oil
Basic Grilled Pizza Dough
1 teaspoon sugar
1 packet (1/4 ounce) active dry yeast
2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
Coarse salt and ground pepper
2 1/4 cups bread flour or all-purpose flour, plus more for work surface
Directions:
Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.
Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
Top it: Top with desired cheese and toppings; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
Herb Oil
In a small saucepan, bring sliced garlic clove, minced fresh rosemary leaves, and extra-virgin olive oil to a simmer over medium and cook 3 minutes. Let cool to room temperature in a small bowl.
Basic Grilled Pizza Dough
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
Grilled Garlic Dijon Herb Salmon
Yield: 4 Servings
Ingredients:
4 garlic cloves
1 tsp dried Herbs de Provence
1 tsp red wine vinegar
1 tsp olive oil
2 tbsp Dijon mustard
olive oil spray (I used my misto)
4 (6 oz) wild salmon fillets, 1″ thick (if frozen, thaw first)
salt and fresh ground pepper to taste
4 lemon wedges for serving
Directions:
In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.
Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.
Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.
Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute.
Asian Inspired Grilled Flank Steak
Yield: 6 Servings
Ingredients:
1 1/2 pounds flank steak
Kosher Salt
Rub:
3 tablespoons brown sugar
1 tablespoon curry powder
1 tablespoon kosher salt
2 teaspoons garlic salt
1 teaspoon ground ginger
1/2 teaspoon cardamom powder
1/2 teaspoon ground pepper
Directions:
Place the steak on a rimmed baking sheet and pat it dry on both sides with a paper towel.
To start the dry brine process, generously salt each side of the steak with salt.
Wrap the steak in plastic wrap and allow the steak to rest for one hour on the countertop to bring it to room temperature.
To make the rub, add the brown sugar, curry powder, salt, garlic salt, ginger, cardamom, and pepper to sealable sandwich bag.
Seal the bag. Rub the spices together using your fingers on the outside of the bag. Work the spices until they are well mixed.
Grease the grill grate or grill pan with olive oil and heat to medium high heat.
Rinse the salt off the steak and pat dry again. Return the steak to the baking sheet and rub the spice mixture on both sides of the steak from end to end. Allow the steak to soak in the rub for 15 minutes before grilling.
Grill each side of the steak for 4-5 minutes for medium rare, 5-6 minutes for a medium, and 6-7 minutes for well done.
Place the cooked steak on a plate and cover with aluminum foil. Allow the steak to rest for 5-10 minutes before serving.
Asian Grilled Salmon Pineapple and Rice Lettuce Wraps
Ingredients:
1 cup uncooked brown rice
1 1/2 pounds raw salmon, preferably wild caught
8-12 butter or bibb lettuce leaves
1 (8 ounces) package sugar snap peas, halved
Dressing/marinade
1/2 of a medium size pineapple
1/4 cup honey
1/3 cup soy sauce
1/3 toasted sesame oil (or sesame oil)
1 tablespoon fresh ginger, grated
2 cloves garlic, grated
1 teaspoon wasabi powder (optional)
4 green onions, sliced, plus more for garnish
1 tablespoon sesame seeds
Honey Glaze
1/4 cup honey
1 teaspoon soy sauce
1 teaspoons toasted sesame oil
1 teaspoon sesame seeds
1/2 teaspoon wasabi powder (optional)
Directions:
Cook the rice according to package directions.
In a small bowl or glass measuring cup combine the honey, soy sauce, toasted sesame oil, ginger, garlic and wasabi powder (if using). Whisk until the wasabi powder has dissolved and add the green onions and sesame seeds. Place the salmon in a ziplock bag and add about 1/4 of the dressing. Reserve the remain dressing. Place the salmon in the fridge for about 30 minutes.
Trim, core, and peel pineapple. Cut off the two ends and stand the pineapple on one end.
With a chef’s knife, cut away the rind, curving your cuts between the rind and flesh. Proceed around the sides of the pineapple until all the rind is removed. Now cut through the pineapple, just to the side of the hard, inner core. Cut all the way down. Continue cutting around the core until you have several long wedges of pineapple. Cut the wedges into spears. Place half of the pineapple spears in a bowl and toss with 1 tablespoon of the dressing. Save the other half of the pineapple for eating!
Preheat your grill to high. (you can also use your stove or broiler)
Make the Honey Glaze. In a small bowl whisk the honey, soy sauce, toasted sesame oil, sesame seeds and wasabi powder until the wasabi powder is disolved. Set aside.
Fluff your rice and mix with 3-4 tablespoons of the remaining dressing and the sugar snap peas, keep warm while you grill the salmon and pineapple.
When the grill is hot, place the pineapple on the grill and grill 6-8 minutes or until caramelized, flipping half way through cooking. Add the salmon, flesh side down, when you flip the pineapple. Grill about 3-4 minutes and then flip, baste with a little of the dressing and grill about another two to three minutes. Remove both the salmon and pineapple (this can also be done under your broiler or on the stove). Remove the skin from the salmon and cut into four equal pieces and chop the pineapple into bite size pieces.
To assemble lettuce wraps, place 1 or 2 pieces of lettuce on a plate and top with 1/4 of the rice, drizzle some of the remaining dressing over the rice and top with a piece of salmon. Top the salmon with the chopped pineapple and then drizzle the honey glaze over top of the salmon and pineapple. Garnish with sliced green onions and sesame seeds, if desired.
Grilled Chicken Breast Tostadas
Yield: Makes 6 tostadas.
Ingredients:
2 limes
3 Tbsp. extra virgin olive oil
1 clove garlic, minced
3 boneless skinless chicken breast (about 1 1/2 p0unds)
kosher salt
fresh ground pepper
1 cup sour cream
6 (6 inch) corn tortillas ( I used the Hand Made Style white corn tortillas from La Tortilla Factory)
additional olive oil
easy guacamole
pico de gallo
Directions:
In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic. Season with salt and pepper. Add chicken and marinate for 1 hour.
While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema. Store in refrigerator until ready to serve.
Preheat grill to high. Grill chicken for about 4-6 minutes per side until juices run clear.
Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp. Remove from grill and sprinkle with salt.
Slice cooked chicken breasts into slices and build tostadas. To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema. Serve with Bush’s Texas Ranchero Grillin’ Beans on the side.
Grilled Prosciutto-Wrapped Asparagus
Ingredients:
24 medium asparagus spears, snapped
8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
1 large garlic clove
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 teaspoon each Kosher salt and black pepper
1/2 cup extra-virgin olive oil, plus extra for drizzling
Directions:
Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.
Drizzle asparagus with olive oil and sprinkle with salt and pepper.
Working one spear at a time, roll each one in a piece of prosciutto.
Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes.
Arrange spears on each plate and drizzle with balsamic vinegar or vinaigrette. Serve immediately.
Grilled Pork Tenderloin
Ingredients:
1/2 cup Pork Dry Rub (see below)
Two 1 1/4 –pound pork tenderloins, unseasoned and not marinated
1 cup Honey Pork Sauce (see below)
For the Pork Rub:
1/4 cup sweet paprika
2 Tablespoons dried thyme
2 Tablespoons dried rosemary
2 Tablespoons garlic powder (not garlic salt)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon cayenne
For the Honey Pork Sauce:
1 cup catsup or ketchup
1/3 cup honey
1/4 cup sweet wine or apple juice
2 Tablespoons cider vinegar
1/2 teaspoon soy sauce
Directions:
Cut off any excess fat from the pork and remove any sinew (the tough fibrous tissue). Cover the pork on all sides with dry rub and refrigerate overnight or for at least 8 hours.
Charcoal: Light charcoal in a chimney 45 minutes before grilling pork. When coals become white, dump coals on one side of grill. Place grid on grill. Place pork tenderloins on grill. Cover and grill the pork for 10-12 minutes, turning occasionally. Baste with Honey Pork Sauce during the last 5 minutes of grilling.
Remove meat and allow the pork to rest for 5 minutes before slicing.
Gas: Pre heat gas grill 5 minutes before cooking. Place pork tenderloins on hot grill. Close lid and grill the pork for 10-12 minutes, turning occasionally. Baste with Honey Pork Sauce during the last 5 minutes of grilling.
Remove meat and allow the pork to rest for 5 minutes before slicing.
For the Pork Rub:
In a small bowl mix all ingredients. It can be made ahead and stored in a jar with a tight fitting lid. Never add salt to a rub because it will draw out the meat juices.
For the Honey Pork Sauce:
In a small bowl, combine all the ingredients and mix well.
Grilled Sweet Potato Wedges
Ingredients:
3 sweet potatoes, cooked through, cut into wedges
Canola oil, for brushing
1 tablespoon Bobby Flay Poultry Rub
Kosher salt and black pepper
1/4 cup maple syrup
2 to 3 tablespoons Dijon mustard
Directions:
1. Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.
2. Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.
Orange Marinated Grilled Chicken
Ingredients:
2 whole roasting chicken, without skin , 2 1/2 pounds each, cut into 6 pieces
6 medium garlic cloves , mashed
1 tsp black pepper
1 tsp salt
1 tsp paprika
1 small onions , 4 ounces, cut in half and very thinly sliced
1/2 cup orange juice
1 tsp grated orange peel
1/3 cup chopped parsley , minced
3 tbsp olive oil
Directions:
1. Trim away any visible fat from the chicken; remove and throw away the skin.
2. Rinse the chicken and pat dry with paper towels.
3. Place the chicken pieces in a baking pan, sprinkle with the garlic, and toss to coat.
4. Season the chicken with salt (optional), pepper, and a fair sprinkling of paprika.
5. Top the chicken with the onions.
6. Drizzle the orange juice over the chicken and sprinkle on the zest.
7. Add the parsley and toss again.
8. Drizzle with olive oil and again toss to coat the chicken.
9. Cover and refrigerate the chicken overnight or for up to 24 hours.
10. Light a grill or preheat the broiler.
11. Grill or broil the chicken for about 12 minutes per side, turning once, until juices run clear when the chicken flesh is pierced with sharp knife.
12. Serve the chicken hot off the grill or grill ahead and serve the chicken cold.
Grilled Tandoori Chicken Skewers
Yield: 4 Servings
Ingredients:
Chicken:
1/4 cup cilantro
1/4 cup flat leaf parsley
2 cloves garlic
3 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons salt
1 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons olive oil
1/2 cup yogurt
2 tablespoons fresh lemon juice
2 pounds chicken breasts, cut into 2-inch square pieces
6-8 wooden skewers, soaked
Sauce:
1 1/2 cups yogurt
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon garam marsala
1/4 teaspoon salt
Directions:
1. Combine cilantro and next 11 ingredients in a the container of a blender or food processor. Blend until well-combined. Place chicken pieces in a gallon-size zip-lock bag; pour cilantro mixture over chicken. Massage to combine and coat chicken; chill for 4 hours or overnight.
2. Meanwhile, combine yogurt, cumin, turmeric, garam marsala and salt. Cover and chill until ready to serve.
3. Heat grill. Skewer chicken pieces onto wooden skewers; discard marinade. Grill 5-6 minutes on each side or until cooked through.
4. Serve chicken with yogurt sauce.
Honey Lemon Grilled Chicken Recipe
Ingredients:
Zest of 1 lemon
1/4 Cup Lemon Juice
1/3 Cup Honey
1/4-1/3 Cup Fresh Basil, Chiffonade
6 Boneless Chicken Thighs
Directions:
1. Whisk together the honey, zest and lemon juice. Reserve a few tablespoons in a separate bowl.
2. Place the chicken and marinade in a dish and cover. Refrigerate for 1-6 hours.
3. Heat the grill to medium high heat and add the chicken. Cook for 4-6 minutes and flip. Baste with extra marinade and cook an additional 4-6 minutes depending on thickness. Remove from the grill and tent with foil for 3-5 minutes to allow juices to redistribute.
4. Sprinkle with fresh basil and enjoy!
Mexican Grilled Corn
Yield: 4 Servings
Ingredients:
1/3 cup (about 1 1/2 ounces) grated Parmesan
4 ears corn, husks and silk removed, cut in half
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 tablespoons light mayonnaise
1/4 teaspoon chili powder, preferably chipotle
1 lime, cut into wedges, for serving
Directions:
1. Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
2. Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
3. Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.
Grilled Cumin Prawns with Avocado Salsa
Ingredients:
For the Shrimp:
24, 16-20 count prawns, peeled and deveined
18 cherry tomatoes
2 tablespoons fresh thyme
3 tablespoons shallots, minced
1 tablespoon cumin
2 tablespoons basil, chopped
¼ cup extra-virgin olive oil
Kosher or sea salt and cracked black pepper to taste
½ lemon (use while grilling)
6 skewers (soak the skewers in water for 6 hours before using)
For the salsa:
1 ripe avocado, diced
1 small red onion, diced
1 small roma tomato, seeded and diced
2 tablespoons cilantro, chopped
½ lemon, juiced
2 tablespoons olive oil
1 tablespoon white vinegar
Kosher or sea salt and cracked black pepper to taste
Directions:
For the Shrimp:
1. Marinate the shrimp in all the ingredients, except the cherry tomatoes and lemon, for at least 4 hours before grilling.
2. Skewer the prawns with the tomatoes and grill, 3-4 minutes each side. Season with the lemon juice, salt and pepper while grilling.
For the Salsa:
3. Mix all the ingredients lightly and let set in the refrigerator for 15 minutes.
Pepper-Crusted Grill-Roasted Beef with Rosemary Chimichurri
Ingredients:
2 Tbs. olive oil
2-1/2 tsp. chopped fresh rosemary
2-1/2 tsp. kosher salt
1-1/2 tsp. coarsely ground black pepper
1 clove garlic, minced
3 lb. boneless beef top loin roast, fat trimmed to 1/4 inch
1 recipe Rosemary Chimichurri
Directions:
Season the beef:
1. In a small bowl, mash the oil, rosemary, salt, pepper, and garlic with the back of a spoon. Rub all over the beef and refrigerate for at least 12 and up to 24 hours.
Gas grilling instructions:
2. Heat all burners of a gas grill to medium low An oven thermometer resting on the grill grate should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, lower the burners slightly. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
3. Set the beef on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the meat away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.
4. For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high. Flip the beef and move it to the cooler zone of the grill—an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F. Cover and cook cover, checking on the grill temperature every 10 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium rare, about 25 minutes. Transfer to a cutting board and let cool for 10 minutes. Thinly slice and serve with the chimichurri.
Charcoal grilling instructions
5. Prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
6. Set the beef on the hot zone of the grill (directly over the coals), cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the roast away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.
7. Flip the beef and move it to the cooler zone of the grill—an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F. Cover and cook cover, checking on the grill temperature every 10 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium rare, about 25 minutes.(It may be necessary to add fresh charcoal as the fire dies down.) Transfer to a cutting board and let cool for 10 minutes. Thinly slice and serve with the chimichurri.
Grilled Vegetable Platter
Yield: Makes 6 servings (1/6 of the vegetables per serving)
Ingredients:
1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon snipped fresh basil
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 red sweet peppers, stemmed, seeded, and quartered
2 yellow sweet peppers, stemmed, seeded, and quartered
1 bulb fennel, stemmed and cut into 1/4-inch-thick segments
6 large mushrooms
2 medium Japanese eggplants, ends trimmed and cut lengthwise into 1/2-inch-thick slices
2 zucchini, cut diagonally into 1/2-inch-thick slices
8 ounces fresh asparagus, trimmed
Fresh basil sprigs (optional)
Directions:
1. For marinade, in a small bowl, whisk together vinegar, oil, snipped basil, garlic, salt, and black pepper. Place each vegetable in a separate bowl; add some of the marinade to each bowl and toss gently. Reserve any remaining marinade.
2. For a charcoal grill, grill vegetables, in batches starting with the longest cooking vegetables, on the rack of an uncovered grill directly over medium coals until crisp-tender (use timings from chart below); turn once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.)
3. Arrange grilled vegetables on a platter; pour the reserved marinade over vegetables. If desired, garnish with basil sprigs. Serve immediately.
