Recipe: Recipes for Grilling (26)
Recipe Collections recipelink.com Chat Room Recipe Swap
03-12-2000 - 26 Recipes for Grilling
calliope,.NY (06:48:43) :
This morning I want to share with you a great way to grill, especially when using briquettes, that will keep your meats and fish moist and even help keep things like onion rounds and veggies from falling through the grill top.
As you work in the kitchen, save all of the tops of things that you might usually throw away or use for soup stock like; leek tops, scallion tops, the frond top from fennel (anise) bulb and parsley stems. You can even buy a big bunch of mustard greens and sacrifice them, they're cheap after all. Don't chop them up, leave them long, soak them in water and while the fire is still quite hot, lay them all over the top of the grill and place your food on top. Close the lid and let the food smoke. You will not believe how moist and flavorful your chicken and fish are in particular!!! Enjoy!
ilovespinach/LA (05:00:23) : Char-Grilled Baby Back Ribs with Rosemary Jelly Glaze
Season racks of baby backs with a little salt and cayenne. You want them seasoned but not too peppered.
Grill them until they are 90% cooked.
Cut the ribs apart, and lay them on their sides (cut side) and continue grilling.
When they appear to be jussssst about done, heat up a little Rosemary Jelly and brush it all over the ribs.
The hot briquettes will glaze those babies to perfection!
Mary,.IL (03:07:22) : Jerk Chicken
2 1/2 to 3 lbs chicken quarters
2 t sugar
1 1/2 t. each onion powder, dried thyme
1 t ground allspice
1 t ground black pepper
1/2 to 1 t ground red pepper
1/2 t salt
1/4 t ground nutmeg
1/8 t ground cloves
Remove skin from chicken if desired. Combine spices to make rub. Sprinkle evenly over chicken, rub in.
Grill over medium heat (with charcoal or gas grill)for 40 to 50 minutes or until juices run clear. Makes 4 servings. (you can adjust the amount of red pepper if this mix is too spicy)
Lisa,.NM (01:36:30) : Lemon-Marinated Chuck Roast
1 4-pound beef chuck pot roast
1 tsp grated lemon peel
1/2 cup lemon juice
1/3 cup cooking oil
2 Tbsp sliced green onions with tops
4 tsp sugar
1 1/2 tsp salt (I always omit)
1 tsp Worcestershire sauce
1 tsp prepared mustard
1/8 tsp pepper
Combine lemon peel and juice, oil, green onion, sugar, salt, Worcestershire,
mustard and pepper. Pour over roast. (I usually do this in a ziploc
baggie; it's much easier to handle and I now realize it'll be a great way to
freeze it.) Cover and let stand 3 hours at room temperature or overnight in
the refrigerator, turning roast several times.
Remove roast from marinade, reserving marinade. Pat excess moisture from
roast with paper toweling.
Grill roast over medium-hot coals 17 to 20 minutes; turn; cook 17 to 20
minutes more for rare to medium-rare. Heat reserved marinade on grill.
Remove roast to serving platter. Carve across the grain into thin slices.
Spoon marinade over. Serves 6 to 8.
KellyWA (12:42:09) : (No, I have not made this sandwich. I think Elvis would be proud, however!)
HOMESTEAD GRILLED CHEESE
Makes 1 serving
2 slices rye bread
2 teaspoons butter
1/4 cup crushed corn flake cereal
1 tablespoon creamy peanut butter
1 ripe banana
1/2 cup shredded mild Cheddar cheese
Butter each slice of bread on one side. Press buttered side of bread firmly onto crushed corn flakes. Evenly spread peanut butter on non-buttered side of bread slice. Top with banana and shredded cheese. Place other piece of bread on top. Grill in lightly buttered skillet on low heat until golden brown on both sides.
KellyWA (12:28:07) : GRILLED CHEESE GOBBLER
Makes 4 servings
8 slices sourdough or multigrain bread
1/2 cup whole cranberry sauce
1/2 pound sliced turkey
1/4 pound thinly sliced mild or sharp Cheddar cheese
Butter, softened
Spread 4 bread slices with cranberry sauce; top with turkey, cheese and remaining bread slices. Lightly spread outsides of sandwiches with butter; cook in skillet over medium-low heat until browned on both sides.
KellyWA (12:24:44) : FRENCH BREAKFAST GRILLED CHEESE
3 eggs, slightly beaten
1/4 cup milk
2 tablespoons (1/4 stick) butter
8 thick slices egg bread
12 slices (8 ounces) white Cheddar cheese (yellow Cheddar may be used as substitute)
1/2 tablespoon chopped walnuts
4 teaspoons real bacon bits or 4 slices of cooked bacon, crumbled
In a shallow dish, combine the eggs and milk; mix well. Melt the butter in a large skillet or griddle over low heat. Dip 1 side of 4 slices of bread in the egg mixture, making sure it does not soak through to the other side. Place the bread slices coated side down
in the skillet. Top each with 3 slices of cheese, walnuts and a sprinkle of bacon. Dip 1 side of the remaining 4 slices of bread in the egg mixture and place coated side up over the cheese and bacon bits. Cook for 4-5 minutes per side, or until golden and the cheese is melted.
Optional: Serve with maple syrup for a tasty twist!
KellyWA (12:14:22) : GRILLED CRANAPPLE CHEDDAR CROISSANTS
1 can (21 ounces) apple pie filling
1/3 cup sweetened dried cranberries
3/4 teaspoon cinnamon
4 large croissants, cut lengthwise into halves
8 slices (1 ounce each) Cheddar cheese
2 tablespoons (1/4 stick) butter, softened
Combine pie filling, cranberries and cinnamon in bowl. Spread filling on bottom half of each croissant.
Top each with 2 cheese slices and cover with croissant top. Brush top and bottom with butter. Grill in skillet over medium to medium-low heat until filling is hot and croissants are golden brown, about 3
minutes per side.
Becky,LA (12:11:01) :
BECKY'S NONBAKED BEANS
Recipe By : BECKY
1/4 pound bacon -- fried crisp-crumbled
1 large onion -- chopped
1/2 bell pepper -- chopped
2 cans Campbell's pork and beans -- drained juice off
1/4 cup BBQ sauce
1/4 cup catsup
2 tablespoons dark brown sugar
5 tablespoons maple syrup
1 tablespoon prepared mustard
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
In a skillet brown bacon. Remove from oil and crumble.
Drain oil leaving 1 Tablespoon. Saute onion and pepper in oil.
Drain juice off of beans.
Add beans and all other ingredients including bacon. Stir gently.
Cook on low for about 10 minutes. Don't over cook.
Becky,LA (12:09:02) :
JIM'S SMOKED TURKEY
Recipe By : JIM
1 big turkey
1 pound sausage
1 pound bacon
1 large apple -- cubed
2 stalks celery -- chopped
1 small onion -- chopped
6 onions -- quartered
olive oil or spray
meat tenderizer
Cajun seasoning
hickory/apple/walnut smoking wood
************ BASTING SAUCE
1 liter cheap white wine
4 large lemons
1/2 cup Worcestershire sauce
1 pound butter
1/2 bottle liquid smoke flavoring
1/2 cup Wicker's sauce
4 tablespoons Cajun seasoning
Large oval roasting pan
Toothpicks
Enough cheese cloth/ clean white dish towel/muslin to cover top of turkey
Turkey Preparation
Mix together - sausage, chopped onion, apple and celery, and stuff into turkey cavity.
Spray or rub turkey with olive oil, sprinkle with meat tenderizer and Cajun seasoning - both very generous. Sit turkey in pan, breast up - crisscross bacon all across turkey and secure with toothpicks.
Sit on grill away from fire.
Basting Sauce Preparation
In large sauce pan combine all sauce ingredients and heat.
Lemons may be squeezed and dropped in.
You can add anything else you like the taste of. (i.e., bourbon, rum, cilantro, etc.).
After turkey has slowly cooked for 1 - 2 hours, add sauce by pouring slowly over turkey.
At this time take 4 onion quarters and some of the smoking wood and place directly on coals.
Cook slowly basting with sauce from pan every 30 minutes.
Add onion and smoking wood occasionally.
When bacon on top of turkey gets browned - take cloth and place over turkey. Baste on top of cloth every 30 minutes +/-. Cook 12 hours +/-, basting as often as possible.
Remove, de-bone, slice, and eat. NOTE: Bacon and sausage are also great. Sausage is good used in gravy.
Gina,.Fla (12:08:39) : Smokin!! Baked Beans
12 servings
1 lb. bacon
1 large onion, chopped
1 med. green bell pepper, chopped
5 16 oz. cans pork and beans, drained
1 14 oz. bottle ketchup
2 1/2 c. firmly packed brown sugar
1/4 t. mustard
1/4 c. Worcestershire sauce
2 t. Liquid Smoke seasoning
2 t. cinnamon
Tabasco sauce to taste
Preheat oven to 300. Fry bacon in large skillet till crispy. Drain on paper towels and set aside. In the same skillet saute the onions and bell pepper till light golden and tender. Drain excess bacon grease and add all the remaining ingred. except the beans. Add the beans to a large baking dish and then add the skillet ingred. mixing everything together well.
Bake for 2 hours. Yumm!!
Becky,LA (11:59:07) :
RACHAEL'S BRINE FOR SMOKED MEAT
Recipe By : MOM
1 gallon WATER
3/4 cup SALT -- NON-IODIZED
3/4 cup BROWN SUGAR -- PACKED
1 tablespoon POTASSIUM NITRATE
mix and pour over meat.
Let stand in refrigerator for 3 days.
Rinse before smoking.
Becky,LA (11:56:57) :
BARBEQUE POWDER-RENDEZVOUS STYLE
Recipe By : MOM
1 cup salt
1 cup sugar
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup accent seasoning mix
3 tablespoons paprika
MIX ALL INGREDIENTS. PUT IN A SHAKER BOTTLE. SPRINKLE ON ANY BBQ WHILE COOKING.
ALSO GOOD ON OVEN BAKED MEATS.
Becky,LA (11:55:25) :
BECKY'S BARBEQUE SAUCE
Recipe By : BECKY
2 cups ketchup -- Heinz
1 cup Worcestershire sauce
3/4 cup vinegar
1 tablespoon liquid Barbecue Smoke
1 tablespoon brown sugar
Creole seasoning -- to taste
garlic powder, onion powder, celery salt -- to taste
chili powder -- to taste
salt and pepper -- to taste
hot sauce -- to taste
Mix all ingredients in quart jar. Shake well.
You must taste to get seasoning like you want it.
Keeps in fridge forever.
Gina,.Fla (11:41:28) : Grilled Tuna with Vera Cruz Sauce
serves 4
2 lbs. fresh tuna steaks
1/4 c. veg. oil
1/4 c. lime juice
4 T. veg. oil
2 onions, sliced
3 cloves garlic, minced
4 large tomatoes, peeled and quartered
1/2 c. sliced green olives
salt and freshly ground pepper to taste
Prepare the grill, brush tuna with 1/4 c. oil and sprinkle with lime juice. Place on a hot grill and cook til thickest part of the fish is done.
Meanwhile make the sauce by heating 4 T. oil in a skillet and sauteing the onions and garlic til tender. Add the tomatoes and olives and continue cooking over med. heat 7-9 mts. or until slightly thickened. Season with salt and pepper.
Remove the sauce from the heat and top the grilled tuna
with the sauce and serve immediately.
Gina,.Fla (11:38:13) : LEMONY CHICKEN KEBOBS
Great tender kebobs....
2 T. grated lemon peel
2/3 cup lemon juice
1/2 cup olive oil
2 garlic cloves, minced
2 T. sugar
2 T. vinegar
4 t. salt
1/4 t. ground red pepper
8 skinless, boneless chicken breasts, cubed
1 1/2 lb. small zucchini, sliced
1 lb. medium mushrooms, stems trimmed
Combine first 8 ingredients for the marinade. Pour over chicken and zucchini in a large bowl. Marinade in refrigerator 6-12 hours. Stir occasionally. Add mushrooms 1 hour before cooking. Drain chicken and zucchini and alternate on skewers, chicken, zucchini, and mushrooms. Grill over medium heat til chicken tender (about 15 mts.) Brush kebobs with marinade.
Gina,.Fla (11:36:36) : LEMON-HERB GRILLED CHICKEN
serves 4-6
1/2 c. veg oil
1/3 c. lemon juice
2 T. honey
1 t. dried rosemary
1/2 t. poultry seasoning
salt and pepper to taste
2 garlic cloves, crushed
4-6 chicken breasts, split
lemon wedges
Combine all ingred. except chicken and mix well. Place the chicken in a large zip-lock bag and pour the marinade over. Seal the bag and refrigerate for 8 hours or overnight. Drain and discard marinade. Cook chicken, covered with the grill top over medium hot coals about 40 mts., turning occasionally. Garnish with lemon wedges.
Gina,.Fla (11:35:27) : Citrus-Grilled Florida Chicken Breasts
4-6 boneless, skinless chicken breasts
1 cup orange juice
cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/3 cup coarsely chopped fresh cilantro, plus whole sprigs for garnish
3 garlic cloves, minced
2 teaspoons ground cumin
Salt
teaspoon crushed red pepper flakes
Orange sections and lime wedges for garnish
Put chicken breasts into a large shallow baking dish.
In a medium bowl, whisk together the orange and lime juices, the oil, cilantro, garlic, cumin, 1 teaspoon salt and the red pepper flakes. Pour the marinade over the breasts, turning to coat well. Cover and marinate at least 8 hours or overnight, turning the breasts once or twice.
Preheat the grill to medium. Pour the marinade into a saucepan, bring to a rolling boil and boil for 1 full minute.
Oil the grill. Place the breasts, on the grill and brush generously with the marinade. Cover and grill, basting several times, for about 8 minutes, or until the chicken is done. Turn the breasts over and grill, basting, for about 8 minutes longer, or until browned and cooked through.
Transfer the breasts to a platter. Garnish with cilantro sprigs, orange sections, and lime wedges, and serve.
Gina,.Fla (11:33:45) : Shut 'Yo Mouth Ribs
8 country style pork spare ribs
1 can of Coca-Cola
6 garlic cloves, minced
1 tablespoon liquid smoke
1 large onion, chopped
Your favorite BBQ sauce
Place ribs in large stock pot. Pour Dr.
Pepper over ribs to cover. Add garlic,
liquid smoke and onion. Bring to boil, lower
to simmer and cook until ribs are tender.
Place ribs in baking pan. Pour BBQ sauce
over ribs. Bake at 350 for about 30 to 45
minutes. Or they can be put on the grill.
Terrytx (11:00:56) :
Grilled Lemongrass Catfish w/ Hoisin-Ginger Sauce
Recipe By : Lemon Grass Restaurant, Sacramento, CA
Serving Size : 4
For Marinade:
4 farm-raised catfish fillets
2 tbsp vegetable oil -- or lemongrass oil
1 tbsp fresh lemongrass -- minced*
Hoisin-Ginger Sauce:
1 tbsp vegetable oil
2 tbsp yellow onion -- finely minced
1 clove garlic -- finely minced
1 cup hoisin sauce
1/2 cup water
1/3 cup rice wine vinegar**
1/4 tsp ground chili paste
For Garnish:
green onions -- sliced
peanuts -- roasted
Place catfish in a shallow pan and sprinkle with oil and lemongrass or lemon zest. Set aside.
To make the sauce: heat oil in a small saucepan over medium heat. Add onion and garlic and saute for 1
minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat and simmer for about 10
minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.
Prepare a grill or preheat the broiler.
Place fillets on an oiled grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat
source for 2-3 minutes on each side, or until fish flakes easily when tested with a fork***. Place fillets
on serving plates and spoon a little of the sauce on top. Sprinkle with green onions and peanuts and
serve.
- - - - - - - - - - - - - - - - - -
NOTES :
* if you don't have lemongrass and can't get your hands on any, use lemon zest.
** if you can't get rice wine vinegar, use white vinegar.
*** I found after cooking it for the amount called for that it needed a couple of extra minutes in the
pan. I had to microwave it for 1:30 afterwards for it to flake. Depending on how hot your stove gets,
that is how fast it will cook.
Nationally recognized Vietnamese restaurateur and chef Mai Pham opened her first Lemon Grass
Restaurant in Sacramento in 1988. Since then, her award-winning restaurant has expanded to include
three additional locations. According to The Sacramento Bee "Her fish dishes exude extraordinary flavor
and freshness" and the Grilled Lemongrass Catfish with Hoisin-Ginger Sauce is no exception. This is
according to the booklet "CATFISH - An All American Recipe and Restaurant Guide" that I got from The
Catfish Institute.
I served this with white basmati rice that I cooked in the microwave (15 min on HI) and some sauteed
spinach with garlic and ginger.
RisaG
Terrytx (10:59:53) : Spicy Grilled Catfish
2 tablespoons lime juice
1/2 cup white wine
1 tablespoon dry mustard
1 tablespoon chili powder
1 teaspoon pepper
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt, optional
1 pound catfish fillets
1 tablespoon olive oil
1. Mix together lime juice, wine, mustard, chili powder, pepper, cilantro
and salt, in a medium bowl. Add catfish to bowl and marinate for 15
minutes, then drain fillets.
2. Prepare a grill or preheat the broiler. Lightly oil grill or broiler
rack pan. Grill or broil fillets about 4 inches from heat source about 5
minutes a side or until fish flakes when tested with a fork. Baste with
marinade while cooking.
Makes 4 servings.
Source: Houston Chronicle-3/8/00
Terrytx (10:58:22) :
Bangkok Chicken Sandwich
Serving Size : 6
6 ounces frozen pineapple juice concentrate,
thawed, undiluted
6 tablespoons East Meets West Spicy Ginger Teriyaki
Sauce
4 cloves garlic, minced finely
1 tablespoon plus 1 teaspoon Penzey's Bangkok Blend
1/2 cup mayonnaise
6 boneless skinless chicken breast halves
6 San Francisco style wheat rolls
toppings, such as caramelized onion,
lettuce and tomato
Combine pineapple concentrate, Spicy Ginger Teriyaki Sauce, garlic and Bangkok Blend in a zip-top bag.
Measure mayo into a small bowl and add 2-3 tbls. of the marinade mixture and 1 tsp. Bangkok Blend. Mix well and chill.
Pierce chicken with the tip of a sharp knife in several times all over. Place in bag with marinade and make sure the chicken is coated well. Marinate in the refrigerator at least 4 hours.
Grill chicken, and when it is almost done, toast rolls lightly. Spread the mayo mixture on the rolls, cut the chicken in half lengthwise and fit on the roll.
Top with favorite toppings and serve.
Terrytx (10:57:44) :
Rubbed Flank Steak w/ Horseradish Cream
Recipe By :Cooking Light-6/99
Serving Size : 6
Steak
1 (1-1/2 lb) flank steak
1/4 cup rye or bourbon whiskey
2 tablespoons low-sodium soy sauce
Horseradish Cream
1/3 cup plain fat-free yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove -- minced
Rub
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/8 teaspoon salt
1. To prepare steak, trim fat from steak. Place whiskey and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning bag occasionally.
2. To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
3. To prepare rub, combine sugar and the next 5 ingred. Remove steak from bag; discard marinade. Rub steak with sugar mixture; chill 30 min.
4. Prepare grill or broiler.
5. Place steak on grill rack or broiler pan coated with cooking spray, and cook 8 min. on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream. Serving size=3oz steak and 1 tbls sauce.
- - NOTES : Serve with Chili-Roasted Potatoes
Terrytx (10:57:00) :
Grilled Sirloin with Balsamic-Orange Marinade
3/4 cup orange juice
1 medium onion, finely chopped (1/2 cup)
3 cloves garlic, minced
1/4 cup balsamic vinegar
1-1/2 tbsp. ground coriander
1 tsp. dried basic leaves, crushed
1 tsp. grated orange zest
1 tsp. coarsely ground black pepper
1 boneless beef sirloin steak, 1 inch thick
In small bowl, combine orange juice, onion, garlic, vinegar, coriander, basil, orange
zest, and pepper. Reserve 1/2 cup of marinade; cover and refrigerate.
Trim fat from sirloin steak. Place steak in large plastic bag in shallow dish.
Pour remaining marinade over steak; close bag. Marinate in refrigerator for at least
20 minutes. Remove steak; drain and discard marinade. Place steak on cooking
grate. Grill 6 to 7 minutes for rare; 7 to 9 minutes for medium; 9-11 minutes for well-done,
turning once halfway through grilling time.
Meanwhile, in small saucepan, bring reserved 1/2 cup marinade to boil; remove from
heat and keep warm. Carve steak into 1/2-inch thick slices. Garnish with orange
zest, if desired. Serve with warmed sauce.
Terrytx (10:56:24) :
Flank Steak Sandwiches w/ Apple Barbecue Sauce
Serving Size : 6
1 (1 1/2 lb) flank steak
Apple Barbecue Sauce
6 onion rolls
6 tomato slices
leaf lettuce
purple onion slices -- optional
coarsely ground pepper
For sauce: Bring all ingred. to a boil in a saucepan, stirring until smooth. Reduce heat, and simmer, stirring occasionally, 20 to 25 min.
For Steak:
Place steak in a shallow dish or zip-top plastic bag; pour 1/2 cup Apple Barbecue Sauce over steak. Cover or seal, and chill 8 hours.
Grill steak, covered with grill lid, over med-high (350-400 degrees) 7 min. on each side or till desired doneness.
Cut steal diagonally across grain into thin strips. Serve on rolls with tomato, lettuce, and if desired, onion. Drizzle with remaining sauce.
Source: Southern Living-7/99
Terrytx (10:55:18) : Chipotle-Lime Flank Steak
Serving Size : 4
1 (1 1/2 lb) flank steak
4 chipotle chiles canned in adobo
1/2 cup fresh lime juice
1/2 cup honey
1/2 cup (about 1/2 of a bunch) chopped cilantro
3 tablespoons Dijon mustard
2 tablespoons garlic oil
1 1/2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
salt and fresh ground black pepper
Combine all ingredients for marinade. Marinate flank steak in the refrigerator 8 hours or overnight. Remove steak from marinade and reserve marinade. Grill or broil to desired degree of doneness. Meanwhile, as steak is grilling, bring marinade to a boil and boil until slightly reduced and thickened. Serve sauce over thinly sliced steak.
03-12-2000 - 26 Recipes for Grilling
calliope,.NY (06:48:43) :
This morning I want to share with you a great way to grill, especially when using briquettes, that will keep your meats and fish moist and even help keep things like onion rounds and veggies from falling through the grill top.
As you work in the kitchen, save all of the tops of things that you might usually throw away or use for soup stock like; leek tops, scallion tops, the frond top from fennel (anise) bulb and parsley stems. You can even buy a big bunch of mustard greens and sacrifice them, they're cheap after all. Don't chop them up, leave them long, soak them in water and while the fire is still quite hot, lay them all over the top of the grill and place your food on top. Close the lid and let the food smoke. You will not believe how moist and flavorful your chicken and fish are in particular!!! Enjoy!
ilovespinach/LA (05:00:23) : Char-Grilled Baby Back Ribs with Rosemary Jelly Glaze
Season racks of baby backs with a little salt and cayenne. You want them seasoned but not too peppered.
Grill them until they are 90% cooked.
Cut the ribs apart, and lay them on their sides (cut side) and continue grilling.
When they appear to be jussssst about done, heat up a little Rosemary Jelly and brush it all over the ribs.
The hot briquettes will glaze those babies to perfection!
Mary,.IL (03:07:22) : Jerk Chicken
2 1/2 to 3 lbs chicken quarters
2 t sugar
1 1/2 t. each onion powder, dried thyme
1 t ground allspice
1 t ground black pepper
1/2 to 1 t ground red pepper
1/2 t salt
1/4 t ground nutmeg
1/8 t ground cloves
Remove skin from chicken if desired. Combine spices to make rub. Sprinkle evenly over chicken, rub in.
Grill over medium heat (with charcoal or gas grill)for 40 to 50 minutes or until juices run clear. Makes 4 servings. (you can adjust the amount of red pepper if this mix is too spicy)
Lisa,.NM (01:36:30) : Lemon-Marinated Chuck Roast
1 4-pound beef chuck pot roast
1 tsp grated lemon peel
1/2 cup lemon juice
1/3 cup cooking oil
2 Tbsp sliced green onions with tops
4 tsp sugar
1 1/2 tsp salt (I always omit)
1 tsp Worcestershire sauce
1 tsp prepared mustard
1/8 tsp pepper
Combine lemon peel and juice, oil, green onion, sugar, salt, Worcestershire,
mustard and pepper. Pour over roast. (I usually do this in a ziploc
baggie; it's much easier to handle and I now realize it'll be a great way to
freeze it.) Cover and let stand 3 hours at room temperature or overnight in
the refrigerator, turning roast several times.
Remove roast from marinade, reserving marinade. Pat excess moisture from
roast with paper toweling.
Grill roast over medium-hot coals 17 to 20 minutes; turn; cook 17 to 20
minutes more for rare to medium-rare. Heat reserved marinade on grill.
Remove roast to serving platter. Carve across the grain into thin slices.
Spoon marinade over. Serves 6 to 8.
KellyWA (12:42:09) : (No, I have not made this sandwich. I think Elvis would be proud, however!)
HOMESTEAD GRILLED CHEESE
Makes 1 serving
2 slices rye bread
2 teaspoons butter
1/4 cup crushed corn flake cereal
1 tablespoon creamy peanut butter
1 ripe banana
1/2 cup shredded mild Cheddar cheese
Butter each slice of bread on one side. Press buttered side of bread firmly onto crushed corn flakes. Evenly spread peanut butter on non-buttered side of bread slice. Top with banana and shredded cheese. Place other piece of bread on top. Grill in lightly buttered skillet on low heat until golden brown on both sides.
KellyWA (12:28:07) : GRILLED CHEESE GOBBLER
Makes 4 servings
8 slices sourdough or multigrain bread
1/2 cup whole cranberry sauce
1/2 pound sliced turkey
1/4 pound thinly sliced mild or sharp Cheddar cheese
Butter, softened
Spread 4 bread slices with cranberry sauce; top with turkey, cheese and remaining bread slices. Lightly spread outsides of sandwiches with butter; cook in skillet over medium-low heat until browned on both sides.
KellyWA (12:24:44) : FRENCH BREAKFAST GRILLED CHEESE
3 eggs, slightly beaten
1/4 cup milk
2 tablespoons (1/4 stick) butter
8 thick slices egg bread
12 slices (8 ounces) white Cheddar cheese (yellow Cheddar may be used as substitute)
1/2 tablespoon chopped walnuts
4 teaspoons real bacon bits or 4 slices of cooked bacon, crumbled
In a shallow dish, combine the eggs and milk; mix well. Melt the butter in a large skillet or griddle over low heat. Dip 1 side of 4 slices of bread in the egg mixture, making sure it does not soak through to the other side. Place the bread slices coated side down
in the skillet. Top each with 3 slices of cheese, walnuts and a sprinkle of bacon. Dip 1 side of the remaining 4 slices of bread in the egg mixture and place coated side up over the cheese and bacon bits. Cook for 4-5 minutes per side, or until golden and the cheese is melted.
Optional: Serve with maple syrup for a tasty twist!
KellyWA (12:14:22) : GRILLED CRANAPPLE CHEDDAR CROISSANTS
1 can (21 ounces) apple pie filling
1/3 cup sweetened dried cranberries
3/4 teaspoon cinnamon
4 large croissants, cut lengthwise into halves
8 slices (1 ounce each) Cheddar cheese
2 tablespoons (1/4 stick) butter, softened
Combine pie filling, cranberries and cinnamon in bowl. Spread filling on bottom half of each croissant.
Top each with 2 cheese slices and cover with croissant top. Brush top and bottom with butter. Grill in skillet over medium to medium-low heat until filling is hot and croissants are golden brown, about 3
minutes per side.
Becky,LA (12:11:01) :
BECKY'S NONBAKED BEANS
Recipe By : BECKY
1/4 pound bacon -- fried crisp-crumbled
1 large onion -- chopped
1/2 bell pepper -- chopped
2 cans Campbell's pork and beans -- drained juice off
1/4 cup BBQ sauce
1/4 cup catsup
2 tablespoons dark brown sugar
5 tablespoons maple syrup
1 tablespoon prepared mustard
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
In a skillet brown bacon. Remove from oil and crumble.
Drain oil leaving 1 Tablespoon. Saute onion and pepper in oil.
Drain juice off of beans.
Add beans and all other ingredients including bacon. Stir gently.
Cook on low for about 10 minutes. Don't over cook.
Becky,LA (12:09:02) :
JIM'S SMOKED TURKEY
Recipe By : JIM
1 big turkey
1 pound sausage
1 pound bacon
1 large apple -- cubed
2 stalks celery -- chopped
1 small onion -- chopped
6 onions -- quartered
olive oil or spray
meat tenderizer
Cajun seasoning
hickory/apple/walnut smoking wood
************ BASTING SAUCE
1 liter cheap white wine
4 large lemons
1/2 cup Worcestershire sauce
1 pound butter
1/2 bottle liquid smoke flavoring
1/2 cup Wicker's sauce
4 tablespoons Cajun seasoning
Large oval roasting pan
Toothpicks
Enough cheese cloth/ clean white dish towel/muslin to cover top of turkey
Turkey Preparation
Mix together - sausage, chopped onion, apple and celery, and stuff into turkey cavity.
Spray or rub turkey with olive oil, sprinkle with meat tenderizer and Cajun seasoning - both very generous. Sit turkey in pan, breast up - crisscross bacon all across turkey and secure with toothpicks.
Sit on grill away from fire.
Basting Sauce Preparation
In large sauce pan combine all sauce ingredients and heat.
Lemons may be squeezed and dropped in.
You can add anything else you like the taste of. (i.e., bourbon, rum, cilantro, etc.).
After turkey has slowly cooked for 1 - 2 hours, add sauce by pouring slowly over turkey.
At this time take 4 onion quarters and some of the smoking wood and place directly on coals.
Cook slowly basting with sauce from pan every 30 minutes.
Add onion and smoking wood occasionally.
When bacon on top of turkey gets browned - take cloth and place over turkey. Baste on top of cloth every 30 minutes +/-. Cook 12 hours +/-, basting as often as possible.
Remove, de-bone, slice, and eat. NOTE: Bacon and sausage are also great. Sausage is good used in gravy.
Gina,.Fla (12:08:39) : Smokin!! Baked Beans
12 servings
1 lb. bacon
1 large onion, chopped
1 med. green bell pepper, chopped
5 16 oz. cans pork and beans, drained
1 14 oz. bottle ketchup
2 1/2 c. firmly packed brown sugar
1/4 t. mustard
1/4 c. Worcestershire sauce
2 t. Liquid Smoke seasoning
2 t. cinnamon
Tabasco sauce to taste
Preheat oven to 300. Fry bacon in large skillet till crispy. Drain on paper towels and set aside. In the same skillet saute the onions and bell pepper till light golden and tender. Drain excess bacon grease and add all the remaining ingred. except the beans. Add the beans to a large baking dish and then add the skillet ingred. mixing everything together well.
Bake for 2 hours. Yumm!!
Becky,LA (11:59:07) :
RACHAEL'S BRINE FOR SMOKED MEAT
Recipe By : MOM
1 gallon WATER
3/4 cup SALT -- NON-IODIZED
3/4 cup BROWN SUGAR -- PACKED
1 tablespoon POTASSIUM NITRATE
mix and pour over meat.
Let stand in refrigerator for 3 days.
Rinse before smoking.
Becky,LA (11:56:57) :
BARBEQUE POWDER-RENDEZVOUS STYLE
Recipe By : MOM
1 cup salt
1 cup sugar
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup accent seasoning mix
3 tablespoons paprika
MIX ALL INGREDIENTS. PUT IN A SHAKER BOTTLE. SPRINKLE ON ANY BBQ WHILE COOKING.
ALSO GOOD ON OVEN BAKED MEATS.
Becky,LA (11:55:25) :
BECKY'S BARBEQUE SAUCE
Recipe By : BECKY
2 cups ketchup -- Heinz
1 cup Worcestershire sauce
3/4 cup vinegar
1 tablespoon liquid Barbecue Smoke
1 tablespoon brown sugar
Creole seasoning -- to taste
garlic powder, onion powder, celery salt -- to taste
chili powder -- to taste
salt and pepper -- to taste
hot sauce -- to taste
Mix all ingredients in quart jar. Shake well.
You must taste to get seasoning like you want it.
Keeps in fridge forever.
Gina,.Fla (11:41:28) : Grilled Tuna with Vera Cruz Sauce
serves 4
2 lbs. fresh tuna steaks
1/4 c. veg. oil
1/4 c. lime juice
4 T. veg. oil
2 onions, sliced
3 cloves garlic, minced
4 large tomatoes, peeled and quartered
1/2 c. sliced green olives
salt and freshly ground pepper to taste
Prepare the grill, brush tuna with 1/4 c. oil and sprinkle with lime juice. Place on a hot grill and cook til thickest part of the fish is done.
Meanwhile make the sauce by heating 4 T. oil in a skillet and sauteing the onions and garlic til tender. Add the tomatoes and olives and continue cooking over med. heat 7-9 mts. or until slightly thickened. Season with salt and pepper.
Remove the sauce from the heat and top the grilled tuna
with the sauce and serve immediately.
Gina,.Fla (11:38:13) : LEMONY CHICKEN KEBOBS
Great tender kebobs....
2 T. grated lemon peel
2/3 cup lemon juice
1/2 cup olive oil
2 garlic cloves, minced
2 T. sugar
2 T. vinegar
4 t. salt
1/4 t. ground red pepper
8 skinless, boneless chicken breasts, cubed
1 1/2 lb. small zucchini, sliced
1 lb. medium mushrooms, stems trimmed
Combine first 8 ingredients for the marinade. Pour over chicken and zucchini in a large bowl. Marinade in refrigerator 6-12 hours. Stir occasionally. Add mushrooms 1 hour before cooking. Drain chicken and zucchini and alternate on skewers, chicken, zucchini, and mushrooms. Grill over medium heat til chicken tender (about 15 mts.) Brush kebobs with marinade.
Gina,.Fla (11:36:36) : LEMON-HERB GRILLED CHICKEN
serves 4-6
1/2 c. veg oil
1/3 c. lemon juice
2 T. honey
1 t. dried rosemary
1/2 t. poultry seasoning
salt and pepper to taste
2 garlic cloves, crushed
4-6 chicken breasts, split
lemon wedges
Combine all ingred. except chicken and mix well. Place the chicken in a large zip-lock bag and pour the marinade over. Seal the bag and refrigerate for 8 hours or overnight. Drain and discard marinade. Cook chicken, covered with the grill top over medium hot coals about 40 mts., turning occasionally. Garnish with lemon wedges.
Gina,.Fla (11:35:27) : Citrus-Grilled Florida Chicken Breasts
4-6 boneless, skinless chicken breasts
1 cup orange juice
cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/3 cup coarsely chopped fresh cilantro, plus whole sprigs for garnish
3 garlic cloves, minced
2 teaspoons ground cumin
Salt
teaspoon crushed red pepper flakes
Orange sections and lime wedges for garnish
Put chicken breasts into a large shallow baking dish.
In a medium bowl, whisk together the orange and lime juices, the oil, cilantro, garlic, cumin, 1 teaspoon salt and the red pepper flakes. Pour the marinade over the breasts, turning to coat well. Cover and marinate at least 8 hours or overnight, turning the breasts once or twice.
Preheat the grill to medium. Pour the marinade into a saucepan, bring to a rolling boil and boil for 1 full minute.
Oil the grill. Place the breasts, on the grill and brush generously with the marinade. Cover and grill, basting several times, for about 8 minutes, or until the chicken is done. Turn the breasts over and grill, basting, for about 8 minutes longer, or until browned and cooked through.
Transfer the breasts to a platter. Garnish with cilantro sprigs, orange sections, and lime wedges, and serve.
Gina,.Fla (11:33:45) : Shut 'Yo Mouth Ribs
8 country style pork spare ribs
1 can of Coca-Cola
6 garlic cloves, minced
1 tablespoon liquid smoke
1 large onion, chopped
Your favorite BBQ sauce
Place ribs in large stock pot. Pour Dr.
Pepper over ribs to cover. Add garlic,
liquid smoke and onion. Bring to boil, lower
to simmer and cook until ribs are tender.
Place ribs in baking pan. Pour BBQ sauce
over ribs. Bake at 350 for about 30 to 45
minutes. Or they can be put on the grill.
Terrytx (11:00:56) :
Grilled Lemongrass Catfish w/ Hoisin-Ginger Sauce
Recipe By : Lemon Grass Restaurant, Sacramento, CA
Serving Size : 4
For Marinade:
4 farm-raised catfish fillets
2 tbsp vegetable oil -- or lemongrass oil
1 tbsp fresh lemongrass -- minced*
Hoisin-Ginger Sauce:
1 tbsp vegetable oil
2 tbsp yellow onion -- finely minced
1 clove garlic -- finely minced
1 cup hoisin sauce
1/2 cup water
1/3 cup rice wine vinegar**
1/4 tsp ground chili paste
For Garnish:
green onions -- sliced
peanuts -- roasted
Place catfish in a shallow pan and sprinkle with oil and lemongrass or lemon zest. Set aside.
To make the sauce: heat oil in a small saucepan over medium heat. Add onion and garlic and saute for 1
minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat and simmer for about 10
minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.
Prepare a grill or preheat the broiler.
Place fillets on an oiled grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat
source for 2-3 minutes on each side, or until fish flakes easily when tested with a fork***. Place fillets
on serving plates and spoon a little of the sauce on top. Sprinkle with green onions and peanuts and
serve.
- - - - - - - - - - - - - - - - - -
NOTES :
* if you don't have lemongrass and can't get your hands on any, use lemon zest.
** if you can't get rice wine vinegar, use white vinegar.
*** I found after cooking it for the amount called for that it needed a couple of extra minutes in the
pan. I had to microwave it for 1:30 afterwards for it to flake. Depending on how hot your stove gets,
that is how fast it will cook.
Nationally recognized Vietnamese restaurateur and chef Mai Pham opened her first Lemon Grass
Restaurant in Sacramento in 1988. Since then, her award-winning restaurant has expanded to include
three additional locations. According to The Sacramento Bee "Her fish dishes exude extraordinary flavor
and freshness" and the Grilled Lemongrass Catfish with Hoisin-Ginger Sauce is no exception. This is
according to the booklet "CATFISH - An All American Recipe and Restaurant Guide" that I got from The
Catfish Institute.
I served this with white basmati rice that I cooked in the microwave (15 min on HI) and some sauteed
spinach with garlic and ginger.
RisaG
Terrytx (10:59:53) : Spicy Grilled Catfish
2 tablespoons lime juice
1/2 cup white wine
1 tablespoon dry mustard
1 tablespoon chili powder
1 teaspoon pepper
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt, optional
1 pound catfish fillets
1 tablespoon olive oil
1. Mix together lime juice, wine, mustard, chili powder, pepper, cilantro
and salt, in a medium bowl. Add catfish to bowl and marinate for 15
minutes, then drain fillets.
2. Prepare a grill or preheat the broiler. Lightly oil grill or broiler
rack pan. Grill or broil fillets about 4 inches from heat source about 5
minutes a side or until fish flakes when tested with a fork. Baste with
marinade while cooking.
Makes 4 servings.
Source: Houston Chronicle-3/8/00
Terrytx (10:58:22) :
Bangkok Chicken Sandwich
Serving Size : 6
6 ounces frozen pineapple juice concentrate,
thawed, undiluted
6 tablespoons East Meets West Spicy Ginger Teriyaki
Sauce
4 cloves garlic, minced finely
1 tablespoon plus 1 teaspoon Penzey's Bangkok Blend
1/2 cup mayonnaise
6 boneless skinless chicken breast halves
6 San Francisco style wheat rolls
toppings, such as caramelized onion,
lettuce and tomato
Combine pineapple concentrate, Spicy Ginger Teriyaki Sauce, garlic and Bangkok Blend in a zip-top bag.
Measure mayo into a small bowl and add 2-3 tbls. of the marinade mixture and 1 tsp. Bangkok Blend. Mix well and chill.
Pierce chicken with the tip of a sharp knife in several times all over. Place in bag with marinade and make sure the chicken is coated well. Marinate in the refrigerator at least 4 hours.
Grill chicken, and when it is almost done, toast rolls lightly. Spread the mayo mixture on the rolls, cut the chicken in half lengthwise and fit on the roll.
Top with favorite toppings and serve.
Terrytx (10:57:44) :
Rubbed Flank Steak w/ Horseradish Cream
Recipe By :Cooking Light-6/99
Serving Size : 6
Steak
1 (1-1/2 lb) flank steak
1/4 cup rye or bourbon whiskey
2 tablespoons low-sodium soy sauce
Horseradish Cream
1/3 cup plain fat-free yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove -- minced
Rub
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/8 teaspoon salt
1. To prepare steak, trim fat from steak. Place whiskey and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning bag occasionally.
2. To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
3. To prepare rub, combine sugar and the next 5 ingred. Remove steak from bag; discard marinade. Rub steak with sugar mixture; chill 30 min.
4. Prepare grill or broiler.
5. Place steak on grill rack or broiler pan coated with cooking spray, and cook 8 min. on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream. Serving size=3oz steak and 1 tbls sauce.
- - NOTES : Serve with Chili-Roasted Potatoes
Terrytx (10:57:00) :
Grilled Sirloin with Balsamic-Orange Marinade
3/4 cup orange juice
1 medium onion, finely chopped (1/2 cup)
3 cloves garlic, minced
1/4 cup balsamic vinegar
1-1/2 tbsp. ground coriander
1 tsp. dried basic leaves, crushed
1 tsp. grated orange zest
1 tsp. coarsely ground black pepper
1 boneless beef sirloin steak, 1 inch thick
In small bowl, combine orange juice, onion, garlic, vinegar, coriander, basil, orange
zest, and pepper. Reserve 1/2 cup of marinade; cover and refrigerate.
Trim fat from sirloin steak. Place steak in large plastic bag in shallow dish.
Pour remaining marinade over steak; close bag. Marinate in refrigerator for at least
20 minutes. Remove steak; drain and discard marinade. Place steak on cooking
grate. Grill 6 to 7 minutes for rare; 7 to 9 minutes for medium; 9-11 minutes for well-done,
turning once halfway through grilling time.
Meanwhile, in small saucepan, bring reserved 1/2 cup marinade to boil; remove from
heat and keep warm. Carve steak into 1/2-inch thick slices. Garnish with orange
zest, if desired. Serve with warmed sauce.
Terrytx (10:56:24) :
Flank Steak Sandwiches w/ Apple Barbecue Sauce
Serving Size : 6
1 (1 1/2 lb) flank steak
Apple Barbecue Sauce
6 onion rolls
6 tomato slices
leaf lettuce
purple onion slices -- optional
coarsely ground pepper
For sauce: Bring all ingred. to a boil in a saucepan, stirring until smooth. Reduce heat, and simmer, stirring occasionally, 20 to 25 min.
For Steak:
Place steak in a shallow dish or zip-top plastic bag; pour 1/2 cup Apple Barbecue Sauce over steak. Cover or seal, and chill 8 hours.
Grill steak, covered with grill lid, over med-high (350-400 degrees) 7 min. on each side or till desired doneness.
Cut steal diagonally across grain into thin strips. Serve on rolls with tomato, lettuce, and if desired, onion. Drizzle with remaining sauce.
Source: Southern Living-7/99
Terrytx (10:55:18) : Chipotle-Lime Flank Steak
Serving Size : 4
1 (1 1/2 lb) flank steak
4 chipotle chiles canned in adobo
1/2 cup fresh lime juice
1/2 cup honey
1/2 cup (about 1/2 of a bunch) chopped cilantro
3 tablespoons Dijon mustard
2 tablespoons garlic oil
1 1/2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
salt and fresh ground black pepper
Combine all ingredients for marinade. Marinate flank steak in the refrigerator 8 hours or overnight. Remove steak from marinade and reserve marinade. Grill or broil to desired degree of doneness. Meanwhile, as steak is grilling, bring marinade to a boil and boil until slightly reduced and thickened. Serve sauce over thinly sliced steak.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute