Grilling Recipes

Charcoal Grilled Salmon With Spicy Black Bean

2009-07-02T22:48:00.002-04:00

Yield: 4 Servings

1/2 lb black beans,soaked
1 sm onion,chopped
1 sm carrot
1/2 celery rib
2 oz ham,chopped
2 jalapeno peppers,stemmed
-and,Diced
1 clove garlic
1 bay leaf,tied together with
3 sprigs thyme
5 c water
2 cloves garlic,minced
1/2 t hot pepper flakes
1/2 lemon,juiced
1 lemon,juiced
1/3 c olive oil
2 T fresh basil,chopped
24 oz salmon steaks

Combine in a large saucepan the beans, onion, carrot, celery, ham,
jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer
until beans are tender, about 2 hours, adding more water as necessary
to keep the beans covered. Remove the carrot, celery, herbs and
garlic, and drain off the remaining cooking liquid.

Toss the beans with the minced garlic, hot pepper flakes and the juice of 1/2 a
lemon. Set aside.

While the beans are cooking, combine the juice of a whole lemon,
olive oil, and basil leaves. Pour over the salmon steaks, and
refrigerate for 1 hour.

Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans.

Cantonese Style Grilled Leg Of Lamb

2009-07-02T22:42:00.001-04:00

Yield: 8 Servings

3 lb leg of lamb,trimmed of all fat
1/2 c hoisin sauce
2 T dijon mustard
2 T ketchup
2 T honey
1 T soy sauce
1 t chinese chili paste
1 t black pepper,freshly ground
2 cl garlic,minced
1 T ginger root,minced

Recipe by: Bonnie Stern, Simply Heartsmart Cooking Preparation

Cut lamb open so meat lies as flat as possible; trim all fat.

Combine remaining ingredients and smear over lamb.

Preheat barbecue and grill lamb for 10 to 15 minutes per side,
depending on size of leg.

Allow meat to rest for 5 to 10 minutes before carving. Carve in thin
slice slices.

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2009-06-22T15:17:00.003-04:00

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Grilled Shrimp With Bacon

2009-06-16T20:33:00.004-04:00

Yield: 12 Servings

1 judy garnett - pjxg05a
2 lb fresh jumbo shrimp
1/4 c lemon juice
1/4 c catsup
3 ds hot pepper sauce
1 garlic clove,crushed
1/2 c oil
1/2 lb bacon,(or more)
1 lemon wedges

Shell and devein uncooked shrimp. In a bowl, mix next 5 ingredients.

Marinate shrimp in mixture 30 mins. to 1 hour at room temp. Cut bacon into thirds or halves and wrap bacon around shrimp. Thread onto skewers.

Grill until bacon is crisp, 10 to 12 mins. Turn several times and brush with reserved marinade. Bacon dripping will cause the grill to flare up, so keep the water spritzer handy.

Serve at once with lemon wedges.

Grilled Shrimp

2009-06-16T20:32:00.002-04:00

Yield: 4 Servings

2 lb large shrimp
1/4 c fresh parsley
1 c olive oil
1 T oregano
4 T lemon juice
1 T garlic,Chopped
4 drops hot sauce
1 t salt
1 T tomato paste
1 pepper, To Taste

Combine all ingredients in a glass dish. Marinade 2 hours at room temperature.

Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread.

Grilled South Of The Border Steak

2009-06-16T20:24:00.003-04:00

Yield: 6 Servings

2 lb Beef round steak, 1/2 inch thick
1 envelope Instant meat
: marinade, (4/5 ounce)
1/4 c Catsup
1 TB Worcestershire sauce
1/8 ts Red pepper sauce
1 cn Refried beans (15 1/2
: ounces)
1/4 c Cheddar cheese, shredded
: Chili peppers
: Potato chips

Score each side of meat 1/8 inch deep in diamond pattern. Prepare
instant meat marinade as directed on envelope except stir in catsup,
Worcestershire sauce, and red pepper sauce. Marinate meat as
directed on envelope. Remove meat from marinade; reserve marinade.

Heat beans in foilware pan 15 to 20 minutes on side of grill. About 5 minutes
before serving, sprinkle cheese on beans. Place meat on grill 2 inches from hot coals. Cook 5 minutes on each side, brushing frequently with reserved marinade. Cut steak into serving pieces;
serve with spoonfuls of beans, chili peppers, and potato chips.

Grilled Smoked Sausage With Marinated Grilled Vegetables

2009-06-09T21:38:00.002-04:00

Yield: 4 Servings

HERB MARINADE ==================
1 qt chicken broth (swanson's)
3/4 oz corn starch
1/2 qt red wine vinegar
1/2 qt extra virgin olive oil
1/2 t salt
1 t fresh basil,Chopped
1 t fresh oregano,Chopped
1/2 t fresh garlic,Chopped
1 t fresh thyme,Chopped

VEGETABLES =====================
1 leek,Cut In Quarters
1 zucchini 1/8 thick,Sliced
1 yellow squash 1/8 thick
1 onion 1/8 thick,Sliced
1 tomato 1/8 thick,Sliced
4 smoked sausages

Bring stock (broth) to boil. Dilute corn starch in a little cold
water or stock (broth). Gradually incorporate the diluted corn
starch. Stir until the stock is thick enough to lightly coat back of
spoon.

Allow stock to cool. When cool, incorporate the vinegar and oil along
with herbs into food processor. Add salt to taste.

Heat grill. Lightly toss vegetables in marinade, just enough to coat.
Place on grill and cook until tender, approximately 3-5 minutes
(depending on size of vegetables).

Grill smoked sausage alongside vegetables. Serve smoked sausage
with arrangement of vegetables.

Garnish with basil.

Grill Broiled Sirloin Steak

2009-06-05T22:38:00.000-04:00

Yield: 1 Servings

1 beef sirloin steak,cut
1 1-inch thick
1 salt
1 pepper

Place steak on grill over ash-covered coals so the surface of steak
is 2 to 3 inches from the heat. Broil at moderate temperature. When
one side is browned, turn, season and finish cooking on the second
side. Turn and season.

A steak cut 1 inch thick requires 18 to 20
minutes for rare and 20 to 25 minutes for medium.

Glazed Grilled Trout

2009-06-05T22:35:00.000-04:00

Yield: 6 Servings

6 trout (8 to 10 oz. each) -
-dressed
1/2 c teriyaki baste & glaze -
-(kikkoman)
4 t fresh lime juice
1 T finely dill weed -,Chopped
-(fresh)
1 non-stick cooking spray
3 limes,cut into wedges

Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch
apart. Combine next 3 ingredients; brush trout, including cavities,
thoroughly with mixture. Let stand 30 minutes.

Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste & glaze mixture; serve with lime wedges. (Or, broil trout on rack of broiler pan 5 minutes on each side, brushing occasionally with baste & glaze mixture.)

Foiled Fish On The Grill

2009-06-05T22:04:00.000-04:00

Yield: 4 Servings

1 lb fish fillets
2 T margarine -- not diet
1/4 c lemon juice
1 T fresh parsley --,Chopped
1 t fresh dill weed
1 t salt
1/4 t black pepper
1/4 t paprika
1 onion -- thinly,Sliced

Use heavy aluminum foil cut into large squares. Place equal portions
of the fish fillets on each piece of foil. In a saucepan, melt
margarine. Add lemon juice, parsley, dill, salt and pepper. Stir to
blend well.

Pour this mixture over the fish, sprinkle with paprika,
and top with the onion slices which have been separated into rings.

Fold the foil around the mixture and seal using a drugstore fold or
other method of sealing tightly. Leave a little space for thefood to
expand while cooking.

Place on hot grill and grill for 5-7 minutes
per side. Fish should flake easily when done.

Easy Grill Roasted Prime Rib

2009-06-05T22:01:00.001-04:00

Yield: 1 Servings
1 12 to 15 pound capless prime
1 rib (aka export rib),Bone In
1 c kosher salt
1 c coarse black pepper,Cracked

Rub the prime rib all over with salt and pepper.

In a large kettle grill, start a fire well over to one side. When the
coals are well lit, place the rib on the grill grid on the side
opposite the coals, being careful that no part of the rib is directly
over the coals.

Put the lid on the kettle with the vents 1/4 open.
Cook for approximately 2 hours, adding a handful of fresh charcoal
every 30 minutes or so.

At the 2-hour point, check the rib with a meat thermometer to
determine doneness; remove from the fire at 118 F for very rare, 122
F for rare, 126 for medium rare, and so on, adding 4 F for each
degree of doneness. Allow to rest for 30 minutes before slicing.

Down Home Grilled Hamburgers

2008-09-04T20:50:00.001-04:00

1/2 c sour cream
3 green onions -- chopped, with tops
3 TB bread crumbs
1/2 ts Worcestershire sauce
1/2 ts lemon pepper
1 lb lean ground beef
4 hamburger buns
: shredded lettuce
1 tomato -- 4 slices/hamburger
1 yellow onion -- 4
: slices/hamburger
2 ts mustard
1 TB mayonnaise
1 TB catsup

1. Prepare white or yellow sweet onion by slicing in thick slices, place in plastic bag or glass jar with ice water, seal and refrigerate until ready to use. This makes the onions very crisp and
juicy.

2. Slice a vine-ripened tomato into thick slices. Mix sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix this in with the ground meat until combined well. Shape into 4 patties.

3. Cooking the hamburger patties: GRILL: Place meat on grill over hot coals and cook to desired doneness, turning only once or twice.

BROIL: Place meat in broiler pan; broil to desired doneness.
MICROWAVE: Place meat in a microwave-safe dish and cover loosely with
plastic wrap (made for microwave purposes); vent one edge slightly.

Microwave on highest power for 3 minutes. Turn patties over and cook
3 minutes longer or until desired doneness. Rotate the dish 1/4 turn
every 1-2 minutes. Drain well.

4. Mix the mayonnaise, mustard and catsup. Blend well.

5. To serve, divide the catsup mixture evenly on the warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce. Also good with alfalfa or radish sprouts.

Citrus Grilled Jumbo Scallops

2008-09-04T20:46:00.002-04:00

Yield: 4 Servings

1 butter -- as needed,Melted
1 fresh parsley --,Chopped
12 jumbo scallops --,Halved
1 widthwise
1 sauce --
1 c water
1/4 lemon --,Juiced
1 c chardonnay
1 T butter
2 t honey
1 pn salt
1/2 clove garlic --,Diced
1 c cornstarch -- dissolved in
1 c water

In small saucepan, combine water, wine, juice, butter, honey with peppers and garlic. Place over medium heat; reduce to almost half, stirring frequently. Add cornstarch solution to thick to taste.

Remove from heat; keep warm.

Grill scallops over hot coals, brushing frequently with melted butter. Cook to taste. Remove scallops from grill.

Place 6 scallop halves on each plate. Pour citrus sauce over scallops and garnish with parsley.

Chicken Tandoori (Indian Grilled Chicken)

2008-05-09T21:27:00.002-04:00

Yield: 6 Servings
16 oz plain yogurt
1/4 c lime juice
2 cl garlic,finely
1 (or pressed),Chopped
2 t salt
1/4 t turmeric
1/2 t coriander
1 t cumin,Ground
1 1/2 t ginger,Ground
1/8 t cayenne pepper
1 (optional)
3 whole chicken breasts
1 split
1 lg onion,finely chopped
1 lg green pepper
1 finely,Chopped

In large bowl, combine:
Yogurt coriander Lime juice cumin Garlic ginger Salt cayenne pepper Turmeric Stir to mix. Add chicken pieces and toss to coat.

Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer).

Prepare hot coals or preheat oven broiler for 10 minutes. Turn and cook until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking.

Calypso Grilled Pineapple

2008-05-09T21:24:00.001-04:00

Yield: 8 Servings
1/2 c worcestershire sauce
1/2 c honey
1/2 c (1 stick) butter (or marg.)
1/2 c light brown sugar,Packed
1/2 c dark rum
1 pineapple,cut into 8 wedges
- and co,red*
1 vanilla ice cream

To prepare sauce, combine Worcestershire, honey, butter, sugar and
rum in 3 quart saucepan. Bring to a full boil over medium-high heat,
stirring often. Reduce heat to medium-low. Simmer 12 minutes or
until sauce is slightly thickened, stirring often. Remove from heat;
cool completely.

Brush pineapple wedges with some of the sauce. Place pineapple on
oiled grid. Grill over hot coals 5 minutes or until glazed, turning
an basting often with sauce. Serve pineapple with ice cream and
remaining sauce. Garnish as desired. Refrigerate any leftover
sauce.

** Prep time: 15 mins. Cook time: 15 mins. *You may substitute other fruits, such as halved peaches, nectarines or thick slices of mangoes, for the pineapple. **Leftover sauce may be reheated in microwave. Microwave and stir for 30 seconds at a time.

Broiled Or Grilled Fish W/ Black-Bean Salsa

2008-05-09T21:20:00.001-04:00

Yield: 4 Servings
1 15-16oz. can black beans
2 oranges,peeled,chopped
1 tomato,seeded,chopped
1/2 c cilantro,fresh,chopped
1 jalapeno pepper,lg, minced
1 1/2 T lime juice,fresh
1 T olive oil
1 avocado,peeled,chopped
4 6oz. red snapper fillets
1 olive oil
1 lime juice,fresh
1 cilantro,chopped

Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed).

Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix chopped avocado into salsa. cover and refrigerate.

Preheat grill. Brush fish with oil; sprinkle with fresh lime juice, salt
and pepper. Broil or grill until just cooked through (about 9 minutes
per inch of thickness if broiling).

Transfer fish to plates. Sprinkle with chopped fresh cilantro. serve fish with salsa.

Asian Hot-Que Grill Sauce For Chicken

2008-05-09T21:13:00.002-04:00

Yield: 1 Servings
1 stephen ceideburg
2 T brown sugar
2 T red wine vinegar
1 c ketchup
1/2 to 1 teaspoon chinese hot
-mustard
1 lg garlic clove,minced
1 T soy sauce
1 to 3 teaspoons asian chile

-paste with garlic
Combine all ingredients except chile paste in a small saucepan.

Bring to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups.
To use: Brush on chicken, beef or pork while grilling.

Skewer Grilled Chicken

2008-03-30T15:56:00.001-04:00

Yield: 6 Servings

2 lb chicken breasts
1 t garlic,Crushed
1/4 t tumeric
1 t fish sauce
1 t lemon juice
1 t lemongrass,Ground
1/2 t paprika
1/2 t salt
1 t light soy sauce
1 T oil

Take breasts and bone, skin and cut into 1/4" thick bite size chunks.

In a bowl combine chicken with the remaining ingredients, mix, cover and refrigerate for 3-4 hrs.

Soak bamboo skewers in water 3-4 hrs and start charcoal fire in grill. Thread chicken pieces onto skewers and BBQ about 3 min , turn and 3 min more. Serve.

Spicy Grilled Steak (Shawayuh)

2008-03-30T15:54:00.001-04:00

Yield: 6 Servings

2 lb beef boneless sirloin steak
- (1 1/2,-inches thick)
1 1/2 t pepper,Coarsely Ground
3/4 t caraway seeds
3/4 t turmeric,Ground
1/4 t cardamom seeds, crushed

Slash outer edge of fat on beef steak diagonally at 1-inch intervals to prevent curling (do not cut into lean).

Mix together remaining ingredients.Sprinkle on both sides of beef and lightly press into beef.

Cover and refrigerate at least 1 hour. Grill beef 4 to 5 inches from medium hot coals, turning 2 or 3 times, until of desired doneness, 25 to 35 minutes for medium. Cut into serving pieces.

Teriyaki Grilled Corn

2008-03-30T15:52:00.000-04:00

1 T brown sugar
1 T tomato paste
1/4 t cornstarch
2 T water
1 t sesame seeds
6 ears fresh corn

Place all ingredients, except corn, into a pot. Whisk togetehr & bring to a boil, stirring constantly.

Reduce heat & simmer for 1 minute. Remove from heat.

Prepare grill. Husk corn & grill covered for 5 to 10 minutes. When almost done, baste with glaze two or three times.

Broiled/Grilled Caribou Steaks

2008-03-15T22:11:00.000-04:00

Yield: 6 Servings

6 1/2 thick caribou steaks
1 bacon fat (or lard)
1 basting sauce
1 1/2 c red wine
3 T oil
1/8 t ginger,Ground
1 ds hot pepper sauce
1 salt and black pepper

Combine all the basting sauce ingredients and soak the venison
slices in the sauce for at least 24 hours. Pour off and reserve the sauce.

Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat.

Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once.

When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat.

Broiled Or Grilled Fish W/ Black-Bean Salsa

2008-03-15T22:08:00.001-04:00

Yield: 4 Servings

1 15-16oz. can black beans
2 oranges,peeled,chopped
1 tomato,seeded,chopped
1/2 c cilantro,fresh,chopped
1 jalapeno pepper,lg, minced
1 1/2 T lime juice,fresh
1 T olive oil
1 avocado,peeled,chopped
4 6oz. red snapper fillets
1 olive oil
1 lime juice,fresh
1 cilantro,chopped

Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed).

Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix chopped avocado into salsa. cover and refrigerate.

Preheat grill. Brush fish with oil; sprinkle with fresh lime juice, salt and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling). Transfer fish to plates.

Sprinkle with chopped fresh cilantro. serve fish with salsa.

Grilled Chicken Breasts

2008-03-15T22:04:00.001-04:00

Yield: 4 Servings

4 chicken breast halves
1 without skin
2 t dijon mustard
3 1/2 T white wine vinegar
2 t garlic --,Minced
2 t honey
1 1/3 T fresh thyme,or 2 teaspoons
1 -- minced,Dried
1/3 t coarse salt
1 1/3 ds red pepper flakes
1 T olive oil
4 sprigs fresh thyme

Place the chicken breasts within a folded piece of plastic wrap; sligtly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish.

Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.

Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours.

Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.

Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill.

Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Grilled Glazed Tuna Steaks

2008-03-15T22:02:00.001-04:00

Yield: 4 Servings

1/3 c dry sherry
1 T gingerroot,Minced
1 T low sodium soy sauce
1 t honey
1 cl garlic,Minced
1 lb tuna steaks cut into 4
1 pieces

Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils.

Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade.

Preheat Grill Arrange Tuna On Grill With Thickest Portions To The outside. Turn Steaks Over & Baste With Marinade.

Serve Immediately With Warm Marinade.

Grilled Garlic Shrimp

2008-03-08T16:21:00.000-05:00

Yield: 1 Servings

1 1/2 lb large shrimp (approximately
1 ) salt & pepper
1/2 c mixed herbs (basil
-tarragon,orega,no)
1 sm clove garlic,minced
1/2 t shallots,minced
3 T extra virgin olive oil

Preheat oven to 350! F.

Peel shrimp and sprinkle with salt and pepper. In a mixing bowl, combine herbs, garlic, shallots and shrimp.

Oil a cookie sheet with olive oil, and place shrimp on pan. Grill for 2 minutes or until pink on each side.

Bake at 350! F for 2 minutes until blown.

(Makes 6 servings)