Thank You.
Post up your favorite recipes... The SVTP recipe exchange..
- Thread starter 427Windsorman
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Thank You.
Round Eye Roast:
Preheat oven to 500ºF.
Take roast and rub desired spice on outside. I like to rub a little salt, pepper and thyme. You could also take cloves of garlic and insert them ½ way through the meat.
Place roast on roasting pan. Once oven has been preheated reduce heat to 475ºF. Place in oven and cook 7 minutes per pound, meaning a 3lb roast should cook for exactly 21 minutes. After you roast has cooked for the proper time, turn off oven. DO NOT open oven door. Leave roast inside oven for approx. 2-2:30hrs. Again, it is important not to open the oven through out the whole time.
After your two hours are up take the roast out of the oven, slice with the grain and server with vegetables, or how ever you prefer. It should be nice and tender with the perfect amount of light pink.
Preheat oven to 500ºF.
Take roast and rub desired spice on outside. I like to rub a little salt, pepper and thyme. You could also take cloves of garlic and insert them ½ way through the meat.
Place roast on roasting pan. Once oven has been preheated reduce heat to 475ºF. Place in oven and cook 7 minutes per pound, meaning a 3lb roast should cook for exactly 21 minutes. After you roast has cooked for the proper time, turn off oven. DO NOT open oven door. Leave roast inside oven for approx. 2-2:30hrs. Again, it is important not to open the oven through out the whole time.
After your two hours are up take the roast out of the oven, slice with the grain and server with vegetables, or how ever you prefer. It should be nice and tender with the perfect amount of light pink.
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Two of my favorites:
So papilla Cheesecake Recipe
2 (8oz) packages of cream cheese
2 packages crescent rolls
1 ½ cups sugar
½ tsp vanilla extract
1 stick melted butter
1 tsp cinnamon
Using a 13X9 cake pan, unroll 1 package of crescent rolls and line bottom of pan, flatten out to the edges and keep the seams closed
Mix together cream cheese, 1 cup sugar and vanilla extract, spread over crescent rolls
Unroll other package of crescent rolls and place over mixture
Pour the melted butter over top and sprinkle ½ cup sugar and 1 tsp cinnamon over butter
Bake at 350 degrees for 30 minutes
Crab Rangoon
2 (8oz) packages cream cheese, softened
1 bunch thinly sliced green onions
1 tsp minced or ground garlic
1-2 tsp soy sauce
1 pinch ground ginger
2 (6oz) cans crab meat
1 tsp onion powder
½ to 1 cup shredded cheese (optional)
1 package wonton wrappers (found in the produce fridge section)
Mix all ingredients in bowl with mixer except the crab meat. When combined, mix in crab meat by hand.
Place a dollop of mixture onto the center of wontons; wet all corners of wontons and fold.
Bake at 350 degrees for about 10-15 minutes
So papilla Cheesecake Recipe
2 (8oz) packages of cream cheese
2 packages crescent rolls
1 ½ cups sugar
½ tsp vanilla extract
1 stick melted butter
1 tsp cinnamon
Using a 13X9 cake pan, unroll 1 package of crescent rolls and line bottom of pan, flatten out to the edges and keep the seams closed
Mix together cream cheese, 1 cup sugar and vanilla extract, spread over crescent rolls
Unroll other package of crescent rolls and place over mixture
Pour the melted butter over top and sprinkle ½ cup sugar and 1 tsp cinnamon over butter
Bake at 350 degrees for 30 minutes
Crab Rangoon
2 (8oz) packages cream cheese, softened
1 bunch thinly sliced green onions
1 tsp minced or ground garlic
1-2 tsp soy sauce
1 pinch ground ginger
2 (6oz) cans crab meat
1 tsp onion powder
½ to 1 cup shredded cheese (optional)
1 package wonton wrappers (found in the produce fridge section)
Mix all ingredients in bowl with mixer except the crab meat. When combined, mix in crab meat by hand.
Place a dollop of mixture onto the center of wontons; wet all corners of wontons and fold.
Bake at 350 degrees for about 10-15 minutes
CARNE ASADA
In a large pot combine :
3 dark beers
3 garlic cloves rough chop
2 papayas juiced (Or canned juice)
2 mango's juiced (Or canned juice)
2 red onions rough chop
2 yellow or white onion rough chop
6-8 hot peppers of your choice split in half
black pepper 4-5 TBSP
cumin 5 TBSP
paprika 3 TBSP
red pepper flakes 2 TBSP
1 bunch of oregano and parsley
3 cups of sugar
3 cups of kosher salt
8 cups of water
Bring to boil and allow to boil for about 20 or so minutes. Take off the heat and allow the brine to come to room temperature which is easiest done by putting into an ice bath in your sink.
Take your steak out of the fridge while the bring is coming to room temperature and allow the steak to come to room temperature. Dry rub the steak with kosher salt and crushed black pepper.
Place the steak in the brine and cover with aluminum foil or plastic wrap and set into fridge for at least 4 hours but preferably 24 hours.
The next day take the steak out of the brine and set aside. Once again allow the meat to come to room temperature.
Pre heat your grill or griddle to at least 400 degrees. Sprinkle extra virgin olive oil on both sides of the steak. Put the steak on the grill for about 2 minutes on each side depending on thickness, it can take up to 5 minutes a side. Place the steak onto a serving tray and allow the meat to rest for about 15 minutes.
While the grill is still hot take your tortillas out and lightly spray on spray butter and place on the grill where the meat was. Allow the tortillas to grill for about 30-45 seconds on each side depending on how hot the grill or griddle is and take off, cover in aluminum foil.
Thinly slice the steak up, add guacamole, sour cream a little cheese and some salsa and your warm slightly grilled tortilla and enjoy!!!
This recipe seems like a lot of work but it's actually extremely simple and it's absolutely amazing!!! trust me you wont be disappointed.
In a large pot combine :
3 dark beers
3 garlic cloves rough chop
2 papayas juiced (Or canned juice)
2 mango's juiced (Or canned juice)
2 red onions rough chop
2 yellow or white onion rough chop
6-8 hot peppers of your choice split in half
black pepper 4-5 TBSP
cumin 5 TBSP
paprika 3 TBSP
red pepper flakes 2 TBSP
1 bunch of oregano and parsley
3 cups of sugar
3 cups of kosher salt
8 cups of water
Bring to boil and allow to boil for about 20 or so minutes. Take off the heat and allow the brine to come to room temperature which is easiest done by putting into an ice bath in your sink.
Take your steak out of the fridge while the bring is coming to room temperature and allow the steak to come to room temperature. Dry rub the steak with kosher salt and crushed black pepper.
Place the steak in the brine and cover with aluminum foil or plastic wrap and set into fridge for at least 4 hours but preferably 24 hours.
The next day take the steak out of the brine and set aside. Once again allow the meat to come to room temperature.
Pre heat your grill or griddle to at least 400 degrees. Sprinkle extra virgin olive oil on both sides of the steak. Put the steak on the grill for about 2 minutes on each side depending on thickness, it can take up to 5 minutes a side. Place the steak onto a serving tray and allow the meat to rest for about 15 minutes.
While the grill is still hot take your tortillas out and lightly spray on spray butter and place on the grill where the meat was. Allow the tortillas to grill for about 30-45 seconds on each side depending on how hot the grill or griddle is and take off, cover in aluminum foil.
Thinly slice the steak up, add guacamole, sour cream a little cheese and some salsa and your warm slightly grilled tortilla and enjoy!!!
This recipe seems like a lot of work but it's actually extremely simple and it's absolutely amazing!!! trust me you wont be disappointed.
Chicken Fajitas: (Feeds 3-4 depending)
-3-4 Chicken breasts (raw)
-franks red hot sauce
-orange juice (I like without pulp, but it's up to you)
-2-3 bell peppers of various colors
-tortilla shells
-cheese
-sour cream
Slice chicken breasts into 1-2 inch pieces.
In a glass combine orange juice and franks red hot sauce to taste (I usually do about half and half, you want enough sauce to cover the chicken)
Slice bell peppers
Put all ingredients into large sauce pan on medium to low heat and cook until chicken is done.
Serve in tortilla shells with cheese and sour cream.
-3-4 Chicken breasts (raw)
-franks red hot sauce
-orange juice (I like without pulp, but it's up to you)
-2-3 bell peppers of various colors
-tortilla shells
-cheese
-sour cream
Slice chicken breasts into 1-2 inch pieces.
In a glass combine orange juice and franks red hot sauce to taste (I usually do about half and half, you want enough sauce to cover the chicken)
Slice bell peppers
Put all ingredients into large sauce pan on medium to low heat and cook until chicken is done.
Serve in tortilla shells with cheese and sour cream.
It is that time of year, yet again...
Yes, it was time to bring this back from the archives :beer:
Yoguert-Marinated Chicken
Ingredients:
* 1 cup plain low fat or non-fat yogurt
* 2 tsp cumin
* 1 tbsp lemon juice
* 1 garlic clove, crushed
* 1 tbsp chopped cilantro
* 4 boneless, skinless chicken breasts, tenderloins removed
Preparation:
Combine yogurt, cumin, lemon juice, garlic and cilantro in a small bowl. Place chicken breasts in a glass baking dish or in a resealable plastic bag. Spoon yogurt mixture over the chicken and coat. Cover dish, or seal bag, and marinate in the refrigerator for 4 hours.
Spray grill or broiler pan with nonstick cooking spray. Grill or broil chicken breasts 5-6 minutes each side, until a meat thermometer registers a minimum of 165 degrees.
Servings: 1
Yes, it was time to bring this back from the archives :beer:
Yoguert-Marinated Chicken
Ingredients:
* 1 cup plain low fat or non-fat yogurt
* 2 tsp cumin
* 1 tbsp lemon juice
* 1 garlic clove, crushed
* 1 tbsp chopped cilantro
* 4 boneless, skinless chicken breasts, tenderloins removed
Preparation:
Combine yogurt, cumin, lemon juice, garlic and cilantro in a small bowl. Place chicken breasts in a glass baking dish or in a resealable plastic bag. Spoon yogurt mixture over the chicken and coat. Cover dish, or seal bag, and marinate in the refrigerator for 4 hours.
Spray grill or broiler pan with nonstick cooking spray. Grill or broil chicken breasts 5-6 minutes each side, until a meat thermometer registers a minimum of 165 degrees.
Servings: 1
Potato Salad
Prep Time: 35 minutes
Cook Time: 20 minutes
Ingredients:
•5 pounds red potatoes
•1 cup mayonnaise
•1/2 cup Miracle Whip salad dressing (do NOT substitute)
•1/4 cup milk
•2 Tbsp. yellow mustard
•Salt and pepper to taste
•1 bunch green onions, sliced
•1 bunch radishes, cleaned and sliced
•6 hard cooked eggs, sliced
Preparation:
Boil the potatoes until tender. When cool enough to handle, peel the potatoes. Meanwhile, in a large bowl blend mayonnaise, Miracle Whip, milk and mustard until smooth. This dressing should be fairly thin, so don't skimp on the milk! Add salt and pepper to taste. Cut the warm potatoes into cubes and add to the dressing, folding carefully. Add green onions and radishes and blend well. The hard-cooked eggs are layered on top for a pretty presentation. Chill well to let flavors blend. Serves 10
Prep Time: 35 minutes
Cook Time: 20 minutes
Ingredients:
•5 pounds red potatoes
•1 cup mayonnaise
•1/2 cup Miracle Whip salad dressing (do NOT substitute)
•1/4 cup milk
•2 Tbsp. yellow mustard
•Salt and pepper to taste
•1 bunch green onions, sliced
•1 bunch radishes, cleaned and sliced
•6 hard cooked eggs, sliced
Preparation:
Boil the potatoes until tender. When cool enough to handle, peel the potatoes. Meanwhile, in a large bowl blend mayonnaise, Miracle Whip, milk and mustard until smooth. This dressing should be fairly thin, so don't skimp on the milk! Add salt and pepper to taste. Cut the warm potatoes into cubes and add to the dressing, folding carefully. Add green onions and radishes and blend well. The hard-cooked eggs are layered on top for a pretty presentation. Chill well to let flavors blend. Serves 10
Grilled Pork or Beef Burgers Mango and Watercress Salsa
Preparation time: 15 minutes.
Cooking time: Burgers -10 minutes, salsa - none
Serves: Enough for 6-8 burgers
finely grated zest and juice of 1 lemon and 2 limes
2 cloves of garlic, peeled and crushed
1-2 tsp caster sugar
1 large, ripe mango, peeled, stoned and chopped very finely (see tip in method)
1 tsp red chilli, chopped very finely
6 spring onions, chopped very finely
3 tbsp virgin olive oil
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander
1 x 85g bag WATERCRESS roughly chopped
salt and freshly milled black pepper
6-8 pork or beef burgers
olive oil
1. Pre heat the barbecue or grill.
2. Take the mango and stand it on its end. Using a sharp knife carefully cut down each side of the flat stone, keeping the knife as close as possible. These halves are known as the cheeks of the mango.
3. Cut each cheek into quarters then carefully slice away the flesh from the skin. Finely chop into small pieces.
4. Place the mango into a large glass, or stainless steel bowl.
5. Add the lemon and lime juices and zests, garlic, sugar, chilli, spring onions, olive oil and season well with salt and freshly milled black pepper. Stir well.
6. Cover and leave to marinate for 1 hour, just before serving add the WATERCRESS, mint and coriander. Re-season.
7. You may need to add a little more oil if you want to.
8. Rub the burgers with a little olive oil and grill over medium coals or under a medium grill for 8-10 minutes, or as per manufacturers instructions, until well coloured and cooked.
9. Serve in or out of buns with a large spoon of salsa and a little sour cream.
Preparation time: 15 minutes.
Cooking time: Burgers -10 minutes, salsa - none
Serves: Enough for 6-8 burgers
finely grated zest and juice of 1 lemon and 2 limes
2 cloves of garlic, peeled and crushed
1-2 tsp caster sugar
1 large, ripe mango, peeled, stoned and chopped very finely (see tip in method)
1 tsp red chilli, chopped very finely
6 spring onions, chopped very finely
3 tbsp virgin olive oil
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander
1 x 85g bag WATERCRESS roughly chopped
salt and freshly milled black pepper
6-8 pork or beef burgers
olive oil
1. Pre heat the barbecue or grill.
2. Take the mango and stand it on its end. Using a sharp knife carefully cut down each side of the flat stone, keeping the knife as close as possible. These halves are known as the cheeks of the mango.
3. Cut each cheek into quarters then carefully slice away the flesh from the skin. Finely chop into small pieces.
4. Place the mango into a large glass, or stainless steel bowl.
5. Add the lemon and lime juices and zests, garlic, sugar, chilli, spring onions, olive oil and season well with salt and freshly milled black pepper. Stir well.
6. Cover and leave to marinate for 1 hour, just before serving add the WATERCRESS, mint and coriander. Re-season.
7. You may need to add a little more oil if you want to.
8. Rub the burgers with a little olive oil and grill over medium coals or under a medium grill for 8-10 minutes, or as per manufacturers instructions, until well coloured and cooked.
9. Serve in or out of buns with a large spoon of salsa and a little sour cream.
Grilled Chicken with Sriracha Glaze
Dense, bone-in chicken leg quarters benefit from long, slow cooking over indirect heat. The less intense heat also prevents the sweet glaze from burning. Customize the glaze according to what you have on hand; try pineapple preserves or apple jelly in place of mango jam, for example, or hot pepper sauce instead of Sriracha. Serve with a simple slaw of cabbage, carrots, lime juice, and sugar.
Yield
4 servings (serving size: 1 leg-thigh quarter and 1 tablespoon mango mixture)
Ingredients
2/3 cup mango jam
2 tablespoons finely chopped fresh chives
2 tablespoons rice vinegar
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon olive oil
4 (12-ounce) bone-in chicken leg-thigh quarters, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
2. Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.
3. Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.
4. Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.
Wine note: This dish's tropical fruit flavors and spicy heat are ideal for gewürztraminer, a popular grape of Germany and France. The mango and apricot flavors of the highly aromatic Hugel gewürztraminer 2006 ($20) echo those of the glaze, while a slightly sweet lychee nut character helps to balance the heat.
Dense, bone-in chicken leg quarters benefit from long, slow cooking over indirect heat. The less intense heat also prevents the sweet glaze from burning. Customize the glaze according to what you have on hand; try pineapple preserves or apple jelly in place of mango jam, for example, or hot pepper sauce instead of Sriracha. Serve with a simple slaw of cabbage, carrots, lime juice, and sugar.
Yield
4 servings (serving size: 1 leg-thigh quarter and 1 tablespoon mango mixture)
Ingredients
2/3 cup mango jam
2 tablespoons finely chopped fresh chives
2 tablespoons rice vinegar
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon olive oil
4 (12-ounce) bone-in chicken leg-thigh quarters, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
2. Combine mango jam, chives, vinegar, and Sriracha, stirring until smooth. Reserve 1/4 cup mango mixture; set aside.
3. Brush oil evenly over chicken. Sprinkle chicken with salt and pepper.
4. Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place chicken on grill rack over unheated part. Brush chicken with about 2 tablespoons remaining mango mixture. Close lid; grill 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken and brushing with about 2 tablespoons mango mixture every 20 minutes. Transfer the chicken to a platter. Drizzle chicken with reserved 1/4 cup mango mixture.
Wine note: This dish's tropical fruit flavors and spicy heat are ideal for gewürztraminer, a popular grape of Germany and France. The mango and apricot flavors of the highly aromatic Hugel gewürztraminer 2006 ($20) echo those of the glaze, while a slightly sweet lychee nut character helps to balance the heat.
I cooked my first "beer-can" grilled chicken a few years ago, and have done a few since then. It has become a favorite due to the variety available when preparing one of these. Here are a few I have either tried, or will try soon:
Beer-Can Chicken with Cola Barbecue Sauce
Yield
6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce)
Ingredients
Chicken:
1 (12-ounce) can beer
1 cup hickory wood chips
2 teaspoons kosher or sea salt
2 teaspoons brown sugar
2 teaspoons sweet paprika
1 teaspoon coarsely ground black pepper
1 (4-pound) whole chicken
Cooking spray
Sauce:
1/2 cup cola
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon instant onion flakes
1/2 teaspoon instant minced garlic
1 1/2 teaspoons steak sauce (such as A-1)
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
Preparation
Open beer can; drink or discard half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside.
To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat.
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity.
Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed.
Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can.
To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken.
Beer in the Butt Chicken
Prep Time: 20 minutes
Cook Time: 3 hours
Ingredients:
•1 whole chicken
•1 can of beer
•2 tablespoons chopped onion
•2 tablespoons apple cider vinegar
•3 cloves garlic minced
Preparation:
Preheat smoker. Wash and trim chicken. While the smoker heats up, open the beer and drink half and only half. With a can opener, cut the top of the beer can off. Add onion, vinegar and garlic to beer. When the smoker is read place the beer in the middle of the rack. Carefully place the chicken over the beer standing up. You might need to get a little creative to make it stand up properly. Make sure the beer can is completely covered by the chicken. Smoke chicken for about 4 hours or until the skin is a dark tan and the meat is pink and juices run clear.
Drunken Chicken
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
•1 whole chicken fryer
•Louisiana Cajun seasoning salt or any seasoned salt
•1 16 oz. can beer (any brand)
•1 ounce Zataran's crab boil
•aluminum foil
Preparation:
Tear a piece of aluminum foil paper about 12" long. Fold in half and put on grill, folding edges under grill to secure in place. Remove excess fat from chicken and rinse with cool water. Pat dry. Season chicken well inside and out with Cajun seasoning. Open can of beer, take a big swallow or pour out one ounce. Add liquid crab boil to beer. Separate skin from neck area by pushing finger between skin and meat. While holding pocket created open, pour beer into pocket. Do this in several areas. A large injection needle works well for doing this. Next slide chicken over can of beer, holding beer can and chicken while gently putting on foil covered section of grill. Close grill and cook for about 45 minutes or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.
Mango Beer Can Chicken
1 (12 ounce) can pale lager beer
1/2 cup mango flavored sauce and marinade
2 tablespoons chopped cilantro
1/2 teaspoon red pepper flakes
1 (4 pound) roaster chicken
Heat grill. Remove top of beer can, reserving 1/4 cup beer.
In bowl, combine reserved beer, mango sauce, cilantro and pepper flakes. Season chicken cavity with salt and pepper, if desired. Set chicken upright over beer can. Place chicken on grill rack set over an 8-inch baking pan. Brush chicken with mango-beer mixture. Place chicken on grill; close cover. Grill 1 hour 30 minutes or until a thermometer registers 180 degrees F, basting often with marinade. Let sit 5 minutes, then remove beer can from chicken. Slice and serve.
Serves 4.
Beer-Can Chicken with Cola Barbecue Sauce
Yield
6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce)
Ingredients
Chicken:
1 (12-ounce) can beer
1 cup hickory wood chips
2 teaspoons kosher or sea salt
2 teaspoons brown sugar
2 teaspoons sweet paprika
1 teaspoon coarsely ground black pepper
1 (4-pound) whole chicken
Cooking spray
Sauce:
1/2 cup cola
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon instant onion flakes
1/2 teaspoon instant minced garlic
1 1/2 teaspoons steak sauce (such as A-1)
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
Preparation
Open beer can; drink or discard half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside.
To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat.
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity.
Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed.
Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can.
To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken.
Beer in the Butt Chicken
Prep Time: 20 minutes
Cook Time: 3 hours
Ingredients:
•1 whole chicken
•1 can of beer
•2 tablespoons chopped onion
•2 tablespoons apple cider vinegar
•3 cloves garlic minced
Preparation:
Preheat smoker. Wash and trim chicken. While the smoker heats up, open the beer and drink half and only half. With a can opener, cut the top of the beer can off. Add onion, vinegar and garlic to beer. When the smoker is read place the beer in the middle of the rack. Carefully place the chicken over the beer standing up. You might need to get a little creative to make it stand up properly. Make sure the beer can is completely covered by the chicken. Smoke chicken for about 4 hours or until the skin is a dark tan and the meat is pink and juices run clear.
Drunken Chicken
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
•1 whole chicken fryer
•Louisiana Cajun seasoning salt or any seasoned salt
•1 16 oz. can beer (any brand)
•1 ounce Zataran's crab boil
•aluminum foil
Preparation:
Tear a piece of aluminum foil paper about 12" long. Fold in half and put on grill, folding edges under grill to secure in place. Remove excess fat from chicken and rinse with cool water. Pat dry. Season chicken well inside and out with Cajun seasoning. Open can of beer, take a big swallow or pour out one ounce. Add liquid crab boil to beer. Separate skin from neck area by pushing finger between skin and meat. While holding pocket created open, pour beer into pocket. Do this in several areas. A large injection needle works well for doing this. Next slide chicken over can of beer, holding beer can and chicken while gently putting on foil covered section of grill. Close grill and cook for about 45 minutes or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.
Mango Beer Can Chicken
1 (12 ounce) can pale lager beer
1/2 cup mango flavored sauce and marinade
2 tablespoons chopped cilantro
1/2 teaspoon red pepper flakes
1 (4 pound) roaster chicken
Heat grill. Remove top of beer can, reserving 1/4 cup beer.
In bowl, combine reserved beer, mango sauce, cilantro and pepper flakes. Season chicken cavity with salt and pepper, if desired. Set chicken upright over beer can. Place chicken on grill rack set over an 8-inch baking pan. Brush chicken with mango-beer mixture. Place chicken on grill; close cover. Grill 1 hour 30 minutes or until a thermometer registers 180 degrees F, basting often with marinade. Let sit 5 minutes, then remove beer can from chicken. Slice and serve.
Serves 4.
op: for later nom nom nom
I am also a fan of grilled vegetables, and fruits.
GRILLED BANANA FRUIT KABOBs
5 firm, green-topped bananas
12 lg. firm strawberries
1 sm. cantaloupe
1/4 c. butter, melted
2 tbsp. fresh lime juice
1 tbsp. honey
Cut bananas into 1 1/2 inch chunks. Cube cantaloupe into 1 1/2 inch chunks. Thread skewers with alternating pieces of banana, strawberries and cantaloupe, beginning and ending with bananas.
Combine melted butter, lime juice and honey. Brush kabobs well with sauce and place on grill 2 inches above hot coals. Cook 5 minutes on each side, brushing with butter sauce. Do not over cook. Remove and serve immediately. Makes 6 servings.
GRILLED BANANA HAM ROLLS
1/4 c. melted butter
1 tbsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. cloves
4 slices cooked ham
Mustard
4 med. bananas, all yellow
2 tbsp. brown sugar
Toasted hot dog buns
Combine melted butter, lemon juice, cinnamon and cloves. Spread ham slices lightly with mustard. Put 1 peeled banana on each ham slice. Brush with butter sauce. Sprinkle with sugar. Roll up. Brush top of ham with remaining sauce. Cook on outdoor grill or broil 3-4 inches from source of heat for 5 minutes, or until well heated. Serve on toasted hot dog buns.
GRILLED FRUIT
Apple
Pears
Bananas
But ter
Brown sugar
Ground cinnamon
Ground ginger
Do not peel. Cut the fruit in half or wedges. Bananas must be cut lengthwise. Remove cores. Baste with a mixture of 1/2 cup butter, 3 tablespoons brown sugar and 1 teaspoon ground cinnamon or ginger. Place fruit on grill with skin up. Grill on medium 8 to 10 minutes for halves, 4 to 5 minutes for rings or wedges.
SPICY MAPLE FRUIT KABOBS
1 tbsp. brown sugar
2 tbsp. maple syrup
1/4 tsp. ground cinnamon
Dash of ground red pepper
2 kiwi fruit, peeled and quartered
2 bananas, 1 inch slices
8 cubes seeded watermelon
8 chunks fresh pineapple
Vegetable cooking spray
Combine first 5 ingredients in a small bowl; stir well and set aside. Thread 2 kiwi fruit quarters, 2 banana slices, 2 watermelon cubes, and 2 pineapple chunks alternately onto each of 4 (8 inch) skewers. Brush kabobs with syrup mixture, reserving any remaining mixture.
Coat grill rack with cooking spray. Place kabobs on rack over medium-hot coals and cook 3 minutes on each side. Remove from grill and drizzle with remaining syrup.
Healthy Grilled Banana and Honey
1 Banana for each person
1 bottle of honey
Cinnamon
1 package of heavy duty aluminum foil
Directions:
First, cut a large piece of heavy duty aluminum foil for each banana. If you don't have heavy duty aluminum foil, you may want to double or triple the foil to prevent leaking.
Next, cut up the banana into bite size pieces. I usually like to just chop the banana up into ½ inch round slices.
Arrange the pieces of banana in the middle of the sheet of aluminum foil.
Next, drizzle honey over the banana slices. Use enough to coat the banana. If you really love honey, feel free to use it generously. It all depends on your personal taste.
Next, sprinkle cinnamon over the honey coated banana slices. Again, the amount depends on your personal taste. For a richer cinnamon flavor, coat generously.
Finally, fold up the sides of the aluminum foil and seal the foil with your fingers. Pinch the foil shut and make an envelope with the foil to prevent the honey from leaking.
Repeat this process for each banana.
To cook this healthy banana and honey dessert, place each foil packet over the hot coals in your campfire, or on the grill. Grill the packet for 5 minutes on each side. Carefully open the foil and enjoy!
Island Grilled Bananas Low Salt/Sodium Recipe
Ingredients:
Four small bananas
2 tablespoons dark rum
1 teaspoon coconut extract
2 teaspoon brown sugar
Directions:
Make a small slit into the skin of each banana. Cut through 1/4 inch of each banana and drizzle in some of the rum, extract, and sugar. Close up the skin with a toothpick. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium.
Grill the bananas in their skins for about 30-35 minutes until the skins are blackened and the bananas are hot. Slit each banana and push the ends in to fluff up. Eat like a baked potato, directly from the skin. Recipe makes 4 low salt/low sodium servings.
Grilled Bananas
Ingredients:
3 tablespoons granulated sugar
1 tablespoon palm sugar or brown sugar
1 teaspoon sea salt
1/2 cup coconut cream
6 firm but ripe bananas
Instructions:
1. Heat the grill.
2. While waiting for the grill to get hot, combine the granulated sugar, palm sugar, salt, and coconut cream in a saucepan and cook over medium heat, stirring until the sugars are dissolved. Transfer to a bowl and set aside.
3. Place the unpeeled bananas on the grill over medium-low heat and cook and turn for 10 minutes, or until the peels are black. Transfer to a plate.
4. When they are cool enough to handle, peel the bananas and slice into 1-inch pieces. Add the bananas to the syrup, toss and serve.
Grilled Pears
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
•2 large ripe pears
•1/2 cup white wine
•1 tablespoon sugar
•1 cinnamon stick (about 2 inches)
•1/2 teaspoon nutmeg
Preparation:
Spray a grill safe baking dish with cooking spray. Cut pears in half from the top and remove seed. Place face down in baking dish and cover with remaining ingredients. Cover and place on preheated grill for about 15 minutes. Remove when most the liquid is gone and pears and easily pierced with a fork.
Fruit Kebabs with Chocolate Sauce
Prep Time: 10 minutes
Cook Time: 13 minutes
Ingredients:
•2 ripe bananas, peeled
•6 slices pound cake (1/2 inch thick cut into 1 inch squares)
•2 medium ripe nectarines or peaches
•6 whole strawberries, stemmed
•3/4 cup semisweet chocolate chips
•1 5-ounce can evaporated milk (2/3 cup)
•2/3 cup sugar
•1/4 cup butter or margarine
Preparation:
To prepare sauce, melt chocolate chips and butter or margarine over low heat in a small saucepan. Add in the sugar and slowly add the evaporated milk. Bring mixture to a boil, reduce heat and stir for 8 minutes. Remove and set aside. Remove seeds from peaches or nectarines and cut the fruit into wedges. Slice the bananas and pound cake into 1-inch squares. Thread the peaches or nectarines, cake, and bananas alternately onto six 12-inch-long skewers. To each skewer add one strawberry.
Grill each kebab about 5 minutes or until cake is lightly browned, making sure to turn only once. To serve, push contents from skewers onto dessert plates and lightly drizzle with warm chocolate sauce.
Grilled Brown Sugar Bananas
Prep Time: 7 minutes
Cook Time: 6 minutes
Ingredients:
•6 bananas
•1 1/4 cups brown sugar
•2 tablespoons lemon juice
•2 teaspoons cinnamon
Preparation:
Preheat grill for medium-low heat. Without removing the peel cut each banana in half lengthwise. Sprinkle each half with lemon juice. Combine cinnamon and brown sugar in a bowl. Coat exposed surface of the bananas in sugar mixture. Place banana halves on an oiled grill grate, peel side up. Allow to cook for 2-3 minutes per side. Remove bananas from grill, then from peel and serve with favorite ice cream and topping.
Grilled Cinnamon and Brown Sugar Pears
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
•5-7 ripe pears
•3 tablespoons butter, unsalted
•3 tablespoons apple or pear juice
•3 tablespoons brown sugar
•1/2 teaspoon cinnamon
•1/4 teaspoon powdered ginger
•1/8 teaspoons ground cloves
Preparation:
Place all ingredients, except pears, in a small saucepan. Simmer until butter and brown sugar have melted together. Preheat grill for medium heat. Peel and core pears making sure to leave stems on. Stand pears upright in a skillet and place on grill. Cool for 15-20 minutes over direct medium heat, while continually basting throughout cooking process. Remove from heat and serve with glaze on top.
Grilled Cinnamon Apples
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
•2 apples, cored and cut into 1/4 inch slices
•1/2 cup water
•1/4 cup lemon juice
•2 tablespoons brown sugar
•1 teaspoon cinnamon
Preparation:
Preheat grill for medium heat. Combine water and lemon juice in a large bowl. Add apple slices to mixture. In a small bowl combine cinnamon and sugar. Place apples on grill rack and allow to cook for 6-8 minutes on each side, turning once. Once cooked, place apples on a large dish and sprinkle with sugar mixture.
Grilled Pineapple Sundae
Prep Time: 10 minutes
Cook Time: 4 minutes
Ingredients:
•1 pineapple, peeled, cored and cut into 1 inch slices
•1/2 cup brown sugar
•2 tablespoons melted butter
•2 tablespoons lemon juice
•1 teaspoon cinnamon
•1/2 gallon vanilla ice cream
Preparation:
Combine brown sugar, butter, lemon juice and cinnamon and mix until even. Brush mixture over pineapple slices. Place pineapple slice on preheated grill over a high heat and grill for about 1 minute per side or until browned. Remove from grill and immediately top with a scoop of ice cream and serve. These are best if the pineapple is warm when you eat it.
Grilled Pineapple Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
•1 large pineapple, peeled, cored and cut into 1 inch thick slices
•3/4 cup tequila
•3/4 cup brown sugar
•1 1/2 teaspoon vanilla extract
•1/2 teaspoon ground cinnamon
•vanilla ice cream
Preparation:
Mix tequila, sugar, vanilla and cinnamon together until sugar is dissolved. Preheat Grill. Place pineapple on grill (You could put the pieces on skewers to make grilling easier). Baste with tequila mixture while grilling. Turn occasionally. Grill about 10 minutes. Serve hot topped with a scoop of ice cream.
NOTE - You can substitute rum for the tequila if you are so inclined.
Honey Basted Nectarines
Prep Time: 5 minutes
Cook Time: 12 minutes
Ingredients:
•2 medium nectarines, halved and pitted
•2 tablespoons honey
•1 tablespoon margarine or butter, melted
•1/4 teaspoon nutmeg
•1/4 teaspoon cinnamon
Preparation:
Preheat grill. Brush nectarines with butter or margarine. Place nectarine halves on grill and cook uncovered for 10-12 minutes. Brush with honey during cooking process. Remove from grill and allow to cool. Serve sprinkled with cinnamon and nutmeg (or a scoop of ice cream).
Tropical Salsa with Grilled Mango
PREP TIME 20 Min
COOK TIME 8 Min
READY IN 28 Min
INGREDIENTS:
1 ripe mango, peeled and sliced 1/4 inch thick
2 teaspoons olive oil
1/4 cup finely chopped red onion
2 tablespoons finely chopped red bell pepper
1 jalapeno pepper, finely chopped
1 lime, juiced
2 teaspoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
DIRECTIONS:
1.Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat.
2.Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks.
3.Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.
Grilled Mango
Ingredients:
3 firm-ripe mangoes (2 1/4 pounds total)
Preparation:
Standing mango upright, cut two lengthwise slices, each about 1/2 inch thick, from a broad side of mango pit. Cut remaining broad side and remaining mangoes in same manner. (There should be a total of 12 slices, 6 of them end pieces.) Discard pits and reserve any remaining mango for another use.
Prepare grill.
Working with end pieces only, score flesh in a cross-hatch pattern, being careful not to cut through skin, and grill, cut side down, on a well-oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes.
(Alternatively, mango may be grilled in a hot well-seasoned ridged grill pan over moderately high heat in same manner.) Transfer mango as grilled to a platter. When end pieces of mango are cool enough to handle, push from skin side to turn inside out. Grill remaining mango slices about 2 minutes on each side.
Thai-style Grilled Scallops with Mango/Peaches and Red Bell Pepper
SERVES 2
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
•6-8 sea scallops OR 10-14 bay scallops (enough for 2 people)
•1-2 mangos, cut into large chunks, OR 3 peaches (fruit should be ripe but still firm)
•1 large red bell pepper
•1 package wooden skewers
MARINADE/SAUCE:
•juice of 2 limes
•4 Tbsp. fish sauce (available in tall bottles at Asian food stores)
•4 Tbsp. good-tasting oil, such as coconut or canola
•2 tsp. garlic
•1/2 loose cup fresh coriander, chopped
•1 fresh red chili, deseeded and minced, OR 1/2 tsp. cayenne pepper
•1/2 tsp. coursely-ground black pepper
•2 heaping tsp. brown sugar (not packed)
•Optional: 1-2 tsp. butter
Preparation:
1.Rinse the scallops under cool water. Pat dry and place in a large mixing bowl.
2.Cut the mango or peaches and red bell pepper into chunks approximating the size of the scallops (for sea scallops, you want large pieces). Place these in the bowl with the scallops.
3.Place all 'Marinade/Sauce' ingredients (except the butter) together in a sauce pan. Stir well to create a thin, but tasty marinade.
4.Pour half of the marinade over the scallops, mango or peaches, and pepper, gently stirring it in. Leave the remainder in the sauce pan.
5.Allow scallops, fruit, and pepper to marinate for about 10 minutes (no longer than 15). Meanwhile, heat up your grill/barbecue.
6.Gently spear the scallops together with the fruit and red pepper. You can either spear the scallops through the center or through the sides (I have found that side-spearing works better for even cooking).
7.Before cooking, quickly brush your grill with a little vegetable oil to prevent sticking.
8.Cook the skewers over a hot grill for 10-15. Brush with a little of the leftover marinade from the bottom of the bowl the first couple of times you turn them. You can also sprinkle with a little more black pepper.
9.The skewers are done when scallops are lightly browned, and the peach and red pepper are softened. Scallops are done when they firm up and are opaque (not translucent) in the center.
10.Warm up the sauce pan containing the reserved marinade over medium heat. This only takes 30 seconds to 1 minute, just until warm - any longer will destroy the taste. If desired, add a little butter. When the butter melts, stir the sauce and it's ready!
11.Taste-test the sauce, adding more sugar if too sour for your taste, or more lime/lemon if too sweet or too salty.
12.Serve the scallop skewers with rice and some of the sauce spooned over. Or you can use the sauce as a dip if eating the sallop skewers on their own. ENJOY!
Grilled Cinnamon Peaches and Papaya
Ingredients:
3 medium peaches
1 Papaya, fresh
1/4 cup Butter
1/2 tsp ground cinnamon
1/2 oz apple juice
Directions:
1 To prepare, pit and peel the peaches. Chop the fruit into small cubes (about 1/4-inch thick). Peel and clean the papaya, remove the seeds, and chop into small cubes as above.
2 Combine in a medium bowl the butter, cinnamon, and apple juice and blend well. Add the peaches and papaya and toss lightly. Preheat the grill for 3 minutes. Grill the fruit for 2-3 minutes, or until the fruit is warm and lightly glazed.
Grilled Strawberry Papaya with Vinaigrette
Ingredients:
2 large (1 to 1/4 pounds each) red, strawberry or watermelon papayas
Papaya Seed Vinaigrette:
1/2 cup fresh papaya seeds
1 cup papaya nectar (papaya nectar can be found in your supermarket's juice section)
1 cup rice wine vinegar
1/4 cup Dijon Mustard
1/8 cup fresh lime juice
3 tbsp. roughly chopped shallots
1 tsp. Creole Seasoning
1/2 tsp. salt
3 ounces extra virgin olive oil
Garnish: (optional)
Coarsely chopped cashew nuts
Instructions:
Place all ingredients for vinaigrette in an electric blender or food processor and blend until pureed well. Pour vinaigrette into an airtight container and refrigerate until ready to use.
Peel the papayas, cut into halves and scoop out the seeds (reserve the seeds for the Papaya Seed Vinaigrette), then pare the papaya with a paring knife or vegetable peeler and cut the flesh into wedges.
Lightly brush papaya wedges with cooking oil. Grill wedges over medium-high heat for 5 minutes, turning once.
Place grilled papaya wedges on a large serving platter and drizzle with chilled vinaigrette. If desired, top wedges with chopped cashews.
Makes 4-8 servings (depending on how many people are being served).
Grilled Strawberry / Kiwi Kabobs
INGREDIENTS:
10 to 12 ounces hulled fresh California strawberries
1 can (11 ounce) mandarine orange segments, drained
1 kiwi, quartered
1 unpeeled red apple, cored and cubed
1/2 honeydew melon, or cantaloupe scooped into balls Fresh wedges of pineapple
Glaze Juice of 1 lemon
1/3 cup orange juice, freshly squeezed
1 tbls. cornstarch
2 tbls. honey
Ground cinnamon, season to taste
3 tsp. chopped fresh mint
DIRECTIONS:
In a small saucepan, dissolve cornstarch in lemon juice. Add remaining ingredients, except mint. Stir until mixture thickens; add mint. Place fruit on kabob skewers, and paint fruit with glaze. Broil or grill until fruit is cooked through, and lightly browned. Serve immediately.
Banana and Kiwi Spring Rolls
Ingredients:
3 lrg Firm, ripe bananas
3 med Firm, ripe kiwi, peeled and sliced (up to 4)
6 x Spring roll wrappers (6 and 1/2 inches each), thawed, if frozen
3 tbl (packed) light brown sugar
1 lrg Egg white, lightly beaten
Peanut oil, for deep frying
Confectioners' sugar, for dusting the roll
Directions:
Cut a banana in half lengthwise. Place one banana, cut side up, on your work surface, and on it position 3 to 5 of the kiwi slices (or as many as will fit without overlapping the slices). Top with the other banana half.
Holding the banana firmly, cut it in half crosswise. Repeat with the remaining banana and kiwi. Place a spring roll wrapper on the work surface with a corner facing you. Place a stuffed banana half horizontally across the middle of the wrapper. Sprinkle the banana with 1 1/2 teaspoons of the brown sugar. Fol dthe bottom corner of the wrapper over the banana and tuck it under. Fold in the sides and roll the banana almost up to the end. Brush the top corner with a little egg white, roll up and press firmly to seal.
Prepare the rest of the rolls in the same fashion. Pour oil to a depth of 2 inches into a wok or deep skilled and heat over medium-high heat to 375. Fry the rolls, three at a time, until deep golden, about 4 minutes. Turn several times during the frying process. Using tongs or a slotted spoon, transfer to a double layer of paper towels to drain. Repeat with the rest of the rolls. Place the rolls on individuals plates, sprinkle with confectioners' sugar. If you like, top with a dollop of Coconut-Rum or other whipped cream. Serve at once.
Grilled Portobello Burgers
Portobello mushrooms or portabella mushrooms as they are more rightfully called, which range between four and six inches in width, are large enough to be a delicious filling in hamburger buns. Grilled Portobello mushrooms are juicy and mouthwatering and the garlic and thyme used in these Portobello burgers really bring out the rich mushroom flavor.
Once you have removed the dark gills of the Portobello mushrooms with a spoon, you are ready to generously brush the mushroom caps with the oil mixture. You can serve these grilled Portobello mushrooms as they are, in the bun, or you can add a little mayonnaise or salsa for some extra flavor. Alternatively, a slice of grilled tomato is wonderful with these too.
Portabella Mushroom Burger
Ingredients:
4 large Portobello Mushrooms, stems removed
1/2 cup Olive Oil
1 crushed Garlic Clove
1/2 teaspoon Dried Thyme
Salt
Fresh Ground Black Pepper
4 large Whole Wheat Burger Buns
Preparation:
Preheat the grill.
Mix olive oil with garlic and thyme. Brush mushroom caps with olive oil mixture.
Grill mushrooms over medium heat, turning occasionally until tender and grill-marked, about 5 minutes on each side. Grill the rolls until lightly toasted, about 2 minutes on each side.
(Serves 4)
Grilled Corn on the Cob
Ingredients:
4 ears sweet corn
Condiments and seasonings, as desired
Preparation:
Start by peeling back the husks on the sweet corn (don't remove them entirely) and remove the corn silk. Fill your sink with cold water and give the semi-husked corn a short soak; about 20-30 minutes.
Fold the husks back onto the corn and wrap in heavy duty foil sealing tightly - they are now ready for the grill! Grill for about 25 minutes, depending on how hot your grill is.
Turn the corn regularly and watch the condition of the foil. Inside the foil husk, the corn is being steamed.
Once the husks have browned remove from the foil, the corn is ready to eat; however, if you prefer a little bit of char on your corn as many do, simply grill for an extra five minutes, turning regularly.
This will partially caramelize the corn, giving it a little extra kick of sweetness as well as more grill flavor.
Place on foil for easy cleanup and serve at once with the seasonings of your choice - or even none at all!
(Serves 4)
Garden Kebabs
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
•2 ears corn-on-the-cob, husked and cut into 3 pieces each
•3 small zucchini, each cut into 4 pieces
•1 large onion, cut into 12 wedges
•12 large fresh mushroom caps
•2 bell peppers, cut into 2-inch pieces
•6 cherry tomatoes
•Baste:
•1/2 cup butter, melted
•1 1/2 teaspoons fresh chives, chopped
•1 1/2 teaspoons fresh dill weed, chopped
•1/4 teaspoon garlic salt
•1/4 teaspoon lemon juice
Preparation:
Preheat grill and prepare for indirect grilling. Boil corn for about 5 to 8 minutes or until tender. Allow to cool enough to handle. Place vegetables on kebabs alternating between vegetables. Stir together baste ingredients and brush over kebabs. Place kebabs on hot grill over the unlit part. Grill for 10 to 15 minutes or until vegetables are cooked. Brush occasionally with baste.
Grilled Asparagus Recipe
1 pound asparagus spears
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon brown sugar
1/2 teaspoon minced garlic
1/2 teaspoon fresh ginger, grated
1/2 teaspoon cracked black pepper
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds
Salt and Pepper
Trim asparagus and rinse well. Combine the soy sauce, vegetable oil, sugar, ginger, garlic and pepper. Pour over the asparagus, lightly toss and marinate for 30 minutes to one hour.
Remove asparagus from marinade and drain. Grill over direct heat 3 to 4 minutes on each side, until tender and slightly browned. Return to the marinade, add the sesame oil, and toss again, coating each spear well. Place the spears on a serving platter, top with sesame seeds and serve.
Yellow Squash Kabobs
You can use either yellow crookneck or the straight variety of this summer squash for these yellow squash kabobs. Smaller squash will be more tender and cook more quickly.
Bamboo skewers are fine to use if they are soaked in water for a half hour or so before grilling. Otherwise the bamboo will go up in smoke.
Ingredients:
Four yellow squash
One medium white onion
Two medium red potatoes
Olive oil
Fresh parsley, finely chopped
Italian dressing
Seasoned salt
Black pepper
Preparing the Squash Kabobs
Cut the vegetables into pieces about one inch square. Leave the skin on the squash and the potatoes. Skewer the veggie chunks, then coat with olive oil and season with the salt and pepper.
Grilling Squash
Grill over medium heat for a couple of minutes per side (two sides) and then brush with the Italian dressing. Continue grilling for another two to four minutes per side. Remove to a plate and top off with the chopped parsley.
Grilled Zucchini
Zucchini are at their best when they are about one inch in diameter. As they get larger and mature, the skin and seeds become tough.
Ingredients:
6 zucchini squash, one inch in diameter
Olive oil
Fresh basil, chopped
Parmesan cheese
Sea salt
Cracked black pepper
Preparation
Cut the zucchini lengthwise into two pieces. Coat lightly with olive oil, and season with salt and pepper. Place on the grill cut side down and cook for a couple of minutes. Turn the squash over, then sprinkle some of the chopped basil and parmesan cheese on top. Let them grill for another minute or two.
Grilled Corn on the Cob
Ingredients:
8 medium ears sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
Directions:
Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.
Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30minutes or until tender, turning occasionally. Cut strings and peel back husks. Yield: 8 servings.
Bacon-Wrapped Asparagus
Ingredients:
10 fresh asparagus spears, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise
Directions:
Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.
Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.
GRILLED VEGETABLE KABOBS
2 zucchini, cut into 2" chunks
2 yellow squash, cut into 2" chunks
8 ounces fresh mushrooms, cleaned
2 red and green bell peppers, cut into 2" chunks
2 medium red onions, cut into wedges
2 ears sweet corn, cut into 2" chunks
16 whole cherry tomatoes
8 ounces teriyaki sauce
Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender.
Serving Size: 8
GRILLED VEGETABLES
Preheated grill and a wire grilling basket. A selection of your favorite vegetables including: Plum tomatoes (halved lengthwise) Spanish onions (thickly sliced) Fennel (thickly sliced) Peppers, green, red or yellow (quartered) Any other veggies that you like.
THE MARINADE:
3/4 c. olive oil
1/2 stick butter (optional)
2-4 cloves garlic, minced
1 tsp. dried rosemary
Freshly ground black pepper to taste
Combine ingredients for the marinade in a microwaveable container and microwave for 1 1/2-2 minutes to bring the flavors together. Let cool in the refrigerator until at least room temperature. Lightly coat the vegetables with the marinade shortly before grilling. Transfer the marinated vegetables to a wire grilling basket. The basket will save the vegetables from the fire and make it much easier to turn them when they are nicely crisped.
These vegetables may be used to accompany other foods, but if you are preparing a vegetarian meal here are a few suggestions:
1. Place the grilled vegetables on a baking pan, sprinkle with grated Parmesan cheese. Bake in a 350 degree oven for 15 minutes or until the cheese is cooked onto the top of the vegetables.
2. Add appropriate grilled vegetables to your favorite sauce, such as marinara, Alfredo or pesto sauce and serve over pasta.
Sweet and Sour Grilled Pumpkin
Ingredients:
1 - 1 1/2 pounds sugar pumpkin*
2 tablespoons olive oil
1 clove garlic, pressed or minced
kosher salt
3 tablespoons wine vinegar (red or white)
3 tablespoons white sugar
chopped fresh mint or parsley (optional)
thinly sliced garlic (optional)
Preparation:
1. Prepare coals or preheat your gas grill. Cut Pumpkin in half, scrape out seeds and membrane. Peel each half and cut into 1/4-1/2 inch slices.
2. In a large bowl, whisk together olive oil, one clove of minced garlic, and a generous pinch of kosher salt. Add pumpkin slices and toss well to coat.
3. Grill pumpkin slices over medium to medium-heat for a few minutes on each side or until just tender. Watch closely and don’t let them burn. Remove grilled pumpkin to a serving platter.
4. In a small saucepan, mix vinegar, sugar, and any garlic oil left in the bowl. Cook until sugar is dissolved and mixture thickens just slightly. Drizzle sweet and sour sauce over the pumpkin on the serving platter. Garnish with fresh chopped mint or parsley and thin slices of raw garlic if desired.
*If you can’t find sugar pumpkins, try substituting butternut squash or acorn squash. If you decide to saute the pumpkin slices rather than grill them, start with two tablespoons of oil in the pan, and add more as needed. When all the slices have been cooked, add the vinegar and sugar to the remaining olive oil in the pan and heat until sugar is dissolved and sauce thickens just a bit. Serving the pumpkin with thinly sliced fresh garlic and fresh chopped mint is traditional. I prefer to skip the raw garlic and serve it with either fresh chopped mint or parsley.
Spiced Grilled Pumpkin
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
•4 to 6 pieces of pumpkin cut into 3 inch squares
•1/4 cup butter, melted
•3 tablespoons brown sugar
•1 teaspoon cinnamon
•1 teaspoon allspice
•1 teaspoon nutmeg
•1/2 teaspoon salt
Preparation:
Score the skin of the pumpkin pieces with a fork and set aside. Combine other ingredients. Place equal amounts of the butter mixture on the top or inside of each pumpkin piece. Place on a medium hot grill and cook indirectly, skin side down for about 35 to 45 minutes.
Grilled Pumpkin
Ingredients:
1 large pumpkin
1/2 cup butter
4 tablespoons brown sugar
1 tablespoon molasses
3 teaspoons allspice
3 teaspoons cinnamon
3 teaspoons nutmeg
1 teaspoon white pepper
1 teaspoon salt
Directions:
1.Pre-heat gas grill to medium heat. Carefully carve, de-seed and cut pumpkin into 6 - 8 pieces.
2.Melt butter in a small pan on a side-burner or stove. Mix all ingredients except pumpkin and simmer for 1 minute.
3.Slather pumpkin pieces with mixture and place on warm grill. Close lid and cook for 30 minutes or until soft and brown.
4.Dust lightly with cinnamon and serve.
*Goes great with virtually any meat entree. Be sure to reserve the seeds for frying on a side-burner.
Grilled Pumpkin Bowl With Veggies
Ingredients:
6 lbs pumpkin (6 1 lb white striped or 2 3-lb. pie pumpkins or a combination of both)
1/3 cup butter, melted
2 tablespoons packed brown sugar
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
4 large sweet peppers, yellow, red, and orange seeded and cut into 1-inch chunks
2 medium red onions, cut into wedges (3 cups)
2 tablespoons cooking oil
1 teaspoon kosher salt or salt
1/2 teaspoon fresh ground black pepper
2 cups grape tomatoes or cherry tomatoes or plum tomatoes, wedges
snipped fresh cilantro (optional)
Directions:
Preheat oven to 325 degrees F. To make pumpkin serving bowls, cut off the top of the pumpkins; discard tops; scoop out stringy pulp and seeds. (Use seeds in Toasted Pumpkin Seeds.) Place pumpkins bowls, cut side down, in 3-quart rectangular baking dish. Add 2 tablespoons water. Bake for 30 to 45 minutes or just until tender.
2In a small bowl combine melted butter, brown sugar, chili powder, and cinnamon. To grill pumpkin bowls, brush inside and cut edges of pumpkins with some of the butter mixture. Set aside remaining butter mixture. Place pumpkins, cut side down, directly on the rack of an uncovered grill over medium-hot coals (for a gas grill, preheat grill 10 minutes, reduce heat to medium). Grill for 10 to 15 minutes or until browned. Remove from grill to a platter. Cover loosely with foil to keep warm.
3In a bowl toss sweet peppers and onion with oil, salt, and pepper. Heat a 12-inch cast iron skillet or grill wok on grill over medium-hot coals (for a gas grill, use medium heat). Add vegetable mixture; cook and stir 6 to 8 minutes until vegetables are crisp-tender. Add tomatoes; cook and stir 1 to 2 minutes more or until tomatoes are heated through. Stir in reserved butter mixture (if using a grill wok, return vegetables to a large bowl before adding butter mixture). Toss gently.
4To serve, place grilled pumpkin bowls on a serving platter. Spoon vegetable mixture into pumpkin bowls scooping up some of the pumpkin pulp. Sprinkle with snipped cilantro. Makes 6 side-dish servings.
GRILLED BANANA FRUIT KABOBs
5 firm, green-topped bananas
12 lg. firm strawberries
1 sm. cantaloupe
1/4 c. butter, melted
2 tbsp. fresh lime juice
1 tbsp. honey
Cut bananas into 1 1/2 inch chunks. Cube cantaloupe into 1 1/2 inch chunks. Thread skewers with alternating pieces of banana, strawberries and cantaloupe, beginning and ending with bananas.
Combine melted butter, lime juice and honey. Brush kabobs well with sauce and place on grill 2 inches above hot coals. Cook 5 minutes on each side, brushing with butter sauce. Do not over cook. Remove and serve immediately. Makes 6 servings.
GRILLED BANANA HAM ROLLS
1/4 c. melted butter
1 tbsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. cloves
4 slices cooked ham
Mustard
4 med. bananas, all yellow
2 tbsp. brown sugar
Toasted hot dog buns
Combine melted butter, lemon juice, cinnamon and cloves. Spread ham slices lightly with mustard. Put 1 peeled banana on each ham slice. Brush with butter sauce. Sprinkle with sugar. Roll up. Brush top of ham with remaining sauce. Cook on outdoor grill or broil 3-4 inches from source of heat for 5 minutes, or until well heated. Serve on toasted hot dog buns.
GRILLED FRUIT
Apple
Pears
Bananas
But ter
Brown sugar
Ground cinnamon
Ground ginger
Do not peel. Cut the fruit in half or wedges. Bananas must be cut lengthwise. Remove cores. Baste with a mixture of 1/2 cup butter, 3 tablespoons brown sugar and 1 teaspoon ground cinnamon or ginger. Place fruit on grill with skin up. Grill on medium 8 to 10 minutes for halves, 4 to 5 minutes for rings or wedges.
SPICY MAPLE FRUIT KABOBS
1 tbsp. brown sugar
2 tbsp. maple syrup
1/4 tsp. ground cinnamon
Dash of ground red pepper
2 kiwi fruit, peeled and quartered
2 bananas, 1 inch slices
8 cubes seeded watermelon
8 chunks fresh pineapple
Vegetable cooking spray
Combine first 5 ingredients in a small bowl; stir well and set aside. Thread 2 kiwi fruit quarters, 2 banana slices, 2 watermelon cubes, and 2 pineapple chunks alternately onto each of 4 (8 inch) skewers. Brush kabobs with syrup mixture, reserving any remaining mixture.
Coat grill rack with cooking spray. Place kabobs on rack over medium-hot coals and cook 3 minutes on each side. Remove from grill and drizzle with remaining syrup.
Healthy Grilled Banana and Honey
1 Banana for each person
1 bottle of honey
Cinnamon
1 package of heavy duty aluminum foil
Directions:
First, cut a large piece of heavy duty aluminum foil for each banana. If you don't have heavy duty aluminum foil, you may want to double or triple the foil to prevent leaking.
Next, cut up the banana into bite size pieces. I usually like to just chop the banana up into ½ inch round slices.
Arrange the pieces of banana in the middle of the sheet of aluminum foil.
Next, drizzle honey over the banana slices. Use enough to coat the banana. If you really love honey, feel free to use it generously. It all depends on your personal taste.
Next, sprinkle cinnamon over the honey coated banana slices. Again, the amount depends on your personal taste. For a richer cinnamon flavor, coat generously.
Finally, fold up the sides of the aluminum foil and seal the foil with your fingers. Pinch the foil shut and make an envelope with the foil to prevent the honey from leaking.
Repeat this process for each banana.
To cook this healthy banana and honey dessert, place each foil packet over the hot coals in your campfire, or on the grill. Grill the packet for 5 minutes on each side. Carefully open the foil and enjoy!
Island Grilled Bananas Low Salt/Sodium Recipe
Ingredients:
Four small bananas
2 tablespoons dark rum
1 teaspoon coconut extract
2 teaspoon brown sugar
Directions:
Make a small slit into the skin of each banana. Cut through 1/4 inch of each banana and drizzle in some of the rum, extract, and sugar. Close up the skin with a toothpick. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium.
Grill the bananas in their skins for about 30-35 minutes until the skins are blackened and the bananas are hot. Slit each banana and push the ends in to fluff up. Eat like a baked potato, directly from the skin. Recipe makes 4 low salt/low sodium servings.
Grilled Bananas
Ingredients:
3 tablespoons granulated sugar
1 tablespoon palm sugar or brown sugar
1 teaspoon sea salt
1/2 cup coconut cream
6 firm but ripe bananas
Instructions:
1. Heat the grill.
2. While waiting for the grill to get hot, combine the granulated sugar, palm sugar, salt, and coconut cream in a saucepan and cook over medium heat, stirring until the sugars are dissolved. Transfer to a bowl and set aside.
3. Place the unpeeled bananas on the grill over medium-low heat and cook and turn for 10 minutes, or until the peels are black. Transfer to a plate.
4. When they are cool enough to handle, peel the bananas and slice into 1-inch pieces. Add the bananas to the syrup, toss and serve.
Grilled Pears
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
•2 large ripe pears
•1/2 cup white wine
•1 tablespoon sugar
•1 cinnamon stick (about 2 inches)
•1/2 teaspoon nutmeg
Preparation:
Spray a grill safe baking dish with cooking spray. Cut pears in half from the top and remove seed. Place face down in baking dish and cover with remaining ingredients. Cover and place on preheated grill for about 15 minutes. Remove when most the liquid is gone and pears and easily pierced with a fork.
Fruit Kebabs with Chocolate Sauce
Prep Time: 10 minutes
Cook Time: 13 minutes
Ingredients:
•2 ripe bananas, peeled
•6 slices pound cake (1/2 inch thick cut into 1 inch squares)
•2 medium ripe nectarines or peaches
•6 whole strawberries, stemmed
•3/4 cup semisweet chocolate chips
•1 5-ounce can evaporated milk (2/3 cup)
•2/3 cup sugar
•1/4 cup butter or margarine
Preparation:
To prepare sauce, melt chocolate chips and butter or margarine over low heat in a small saucepan. Add in the sugar and slowly add the evaporated milk. Bring mixture to a boil, reduce heat and stir for 8 minutes. Remove and set aside. Remove seeds from peaches or nectarines and cut the fruit into wedges. Slice the bananas and pound cake into 1-inch squares. Thread the peaches or nectarines, cake, and bananas alternately onto six 12-inch-long skewers. To each skewer add one strawberry.
Grill each kebab about 5 minutes or until cake is lightly browned, making sure to turn only once. To serve, push contents from skewers onto dessert plates and lightly drizzle with warm chocolate sauce.
Grilled Brown Sugar Bananas
Prep Time: 7 minutes
Cook Time: 6 minutes
Ingredients:
•6 bananas
•1 1/4 cups brown sugar
•2 tablespoons lemon juice
•2 teaspoons cinnamon
Preparation:
Preheat grill for medium-low heat. Without removing the peel cut each banana in half lengthwise. Sprinkle each half with lemon juice. Combine cinnamon and brown sugar in a bowl. Coat exposed surface of the bananas in sugar mixture. Place banana halves on an oiled grill grate, peel side up. Allow to cook for 2-3 minutes per side. Remove bananas from grill, then from peel and serve with favorite ice cream and topping.
Grilled Cinnamon and Brown Sugar Pears
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
•5-7 ripe pears
•3 tablespoons butter, unsalted
•3 tablespoons apple or pear juice
•3 tablespoons brown sugar
•1/2 teaspoon cinnamon
•1/4 teaspoon powdered ginger
•1/8 teaspoons ground cloves
Preparation:
Place all ingredients, except pears, in a small saucepan. Simmer until butter and brown sugar have melted together. Preheat grill for medium heat. Peel and core pears making sure to leave stems on. Stand pears upright in a skillet and place on grill. Cool for 15-20 minutes over direct medium heat, while continually basting throughout cooking process. Remove from heat and serve with glaze on top.
Grilled Cinnamon Apples
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
•2 apples, cored and cut into 1/4 inch slices
•1/2 cup water
•1/4 cup lemon juice
•2 tablespoons brown sugar
•1 teaspoon cinnamon
Preparation:
Preheat grill for medium heat. Combine water and lemon juice in a large bowl. Add apple slices to mixture. In a small bowl combine cinnamon and sugar. Place apples on grill rack and allow to cook for 6-8 minutes on each side, turning once. Once cooked, place apples on a large dish and sprinkle with sugar mixture.
Grilled Pineapple Sundae
Prep Time: 10 minutes
Cook Time: 4 minutes
Ingredients:
•1 pineapple, peeled, cored and cut into 1 inch slices
•1/2 cup brown sugar
•2 tablespoons melted butter
•2 tablespoons lemon juice
•1 teaspoon cinnamon
•1/2 gallon vanilla ice cream
Preparation:
Combine brown sugar, butter, lemon juice and cinnamon and mix until even. Brush mixture over pineapple slices. Place pineapple slice on preheated grill over a high heat and grill for about 1 minute per side or until browned. Remove from grill and immediately top with a scoop of ice cream and serve. These are best if the pineapple is warm when you eat it.
Grilled Pineapple Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
•1 large pineapple, peeled, cored and cut into 1 inch thick slices
•3/4 cup tequila
•3/4 cup brown sugar
•1 1/2 teaspoon vanilla extract
•1/2 teaspoon ground cinnamon
•vanilla ice cream
Preparation:
Mix tequila, sugar, vanilla and cinnamon together until sugar is dissolved. Preheat Grill. Place pineapple on grill (You could put the pieces on skewers to make grilling easier). Baste with tequila mixture while grilling. Turn occasionally. Grill about 10 minutes. Serve hot topped with a scoop of ice cream.
NOTE - You can substitute rum for the tequila if you are so inclined.
Honey Basted Nectarines
Prep Time: 5 minutes
Cook Time: 12 minutes
Ingredients:
•2 medium nectarines, halved and pitted
•2 tablespoons honey
•1 tablespoon margarine or butter, melted
•1/4 teaspoon nutmeg
•1/4 teaspoon cinnamon
Preparation:
Preheat grill. Brush nectarines with butter or margarine. Place nectarine halves on grill and cook uncovered for 10-12 minutes. Brush with honey during cooking process. Remove from grill and allow to cool. Serve sprinkled with cinnamon and nutmeg (or a scoop of ice cream).
Tropical Salsa with Grilled Mango
PREP TIME 20 Min
COOK TIME 8 Min
READY IN 28 Min
INGREDIENTS:
1 ripe mango, peeled and sliced 1/4 inch thick
2 teaspoons olive oil
1/4 cup finely chopped red onion
2 tablespoons finely chopped red bell pepper
1 jalapeno pepper, finely chopped
1 lime, juiced
2 teaspoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
DIRECTIONS:
1.Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat.
2.Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks.
3.Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.
Grilled Mango
Ingredients:
3 firm-ripe mangoes (2 1/4 pounds total)
Preparation:
Standing mango upright, cut two lengthwise slices, each about 1/2 inch thick, from a broad side of mango pit. Cut remaining broad side and remaining mangoes in same manner. (There should be a total of 12 slices, 6 of them end pieces.) Discard pits and reserve any remaining mango for another use.
Prepare grill.
Working with end pieces only, score flesh in a cross-hatch pattern, being careful not to cut through skin, and grill, cut side down, on a well-oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes.
(Alternatively, mango may be grilled in a hot well-seasoned ridged grill pan over moderately high heat in same manner.) Transfer mango as grilled to a platter. When end pieces of mango are cool enough to handle, push from skin side to turn inside out. Grill remaining mango slices about 2 minutes on each side.
Thai-style Grilled Scallops with Mango/Peaches and Red Bell Pepper
SERVES 2
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
•6-8 sea scallops OR 10-14 bay scallops (enough for 2 people)
•1-2 mangos, cut into large chunks, OR 3 peaches (fruit should be ripe but still firm)
•1 large red bell pepper
•1 package wooden skewers
MARINADE/SAUCE:
•juice of 2 limes
•4 Tbsp. fish sauce (available in tall bottles at Asian food stores)
•4 Tbsp. good-tasting oil, such as coconut or canola
•2 tsp. garlic
•1/2 loose cup fresh coriander, chopped
•1 fresh red chili, deseeded and minced, OR 1/2 tsp. cayenne pepper
•1/2 tsp. coursely-ground black pepper
•2 heaping tsp. brown sugar (not packed)
•Optional: 1-2 tsp. butter
Preparation:
1.Rinse the scallops under cool water. Pat dry and place in a large mixing bowl.
2.Cut the mango or peaches and red bell pepper into chunks approximating the size of the scallops (for sea scallops, you want large pieces). Place these in the bowl with the scallops.
3.Place all 'Marinade/Sauce' ingredients (except the butter) together in a sauce pan. Stir well to create a thin, but tasty marinade.
4.Pour half of the marinade over the scallops, mango or peaches, and pepper, gently stirring it in. Leave the remainder in the sauce pan.
5.Allow scallops, fruit, and pepper to marinate for about 10 minutes (no longer than 15). Meanwhile, heat up your grill/barbecue.
6.Gently spear the scallops together with the fruit and red pepper. You can either spear the scallops through the center or through the sides (I have found that side-spearing works better for even cooking).
7.Before cooking, quickly brush your grill with a little vegetable oil to prevent sticking.
8.Cook the skewers over a hot grill for 10-15. Brush with a little of the leftover marinade from the bottom of the bowl the first couple of times you turn them. You can also sprinkle with a little more black pepper.
9.The skewers are done when scallops are lightly browned, and the peach and red pepper are softened. Scallops are done when they firm up and are opaque (not translucent) in the center.
10.Warm up the sauce pan containing the reserved marinade over medium heat. This only takes 30 seconds to 1 minute, just until warm - any longer will destroy the taste. If desired, add a little butter. When the butter melts, stir the sauce and it's ready!
11.Taste-test the sauce, adding more sugar if too sour for your taste, or more lime/lemon if too sweet or too salty.
12.Serve the scallop skewers with rice and some of the sauce spooned over. Or you can use the sauce as a dip if eating the sallop skewers on their own. ENJOY!
Grilled Cinnamon Peaches and Papaya
Ingredients:
3 medium peaches
1 Papaya, fresh
1/4 cup Butter
1/2 tsp ground cinnamon
1/2 oz apple juice
Directions:
1 To prepare, pit and peel the peaches. Chop the fruit into small cubes (about 1/4-inch thick). Peel and clean the papaya, remove the seeds, and chop into small cubes as above.
2 Combine in a medium bowl the butter, cinnamon, and apple juice and blend well. Add the peaches and papaya and toss lightly. Preheat the grill for 3 minutes. Grill the fruit for 2-3 minutes, or until the fruit is warm and lightly glazed.
Grilled Strawberry Papaya with Vinaigrette
Ingredients:
2 large (1 to 1/4 pounds each) red, strawberry or watermelon papayas
Papaya Seed Vinaigrette:
1/2 cup fresh papaya seeds
1 cup papaya nectar (papaya nectar can be found in your supermarket's juice section)
1 cup rice wine vinegar
1/4 cup Dijon Mustard
1/8 cup fresh lime juice
3 tbsp. roughly chopped shallots
1 tsp. Creole Seasoning
1/2 tsp. salt
3 ounces extra virgin olive oil
Garnish: (optional)
Coarsely chopped cashew nuts
Instructions:
Place all ingredients for vinaigrette in an electric blender or food processor and blend until pureed well. Pour vinaigrette into an airtight container and refrigerate until ready to use.
Peel the papayas, cut into halves and scoop out the seeds (reserve the seeds for the Papaya Seed Vinaigrette), then pare the papaya with a paring knife or vegetable peeler and cut the flesh into wedges.
Lightly brush papaya wedges with cooking oil. Grill wedges over medium-high heat for 5 minutes, turning once.
Place grilled papaya wedges on a large serving platter and drizzle with chilled vinaigrette. If desired, top wedges with chopped cashews.
Makes 4-8 servings (depending on how many people are being served).
Grilled Strawberry / Kiwi Kabobs
INGREDIENTS:
10 to 12 ounces hulled fresh California strawberries
1 can (11 ounce) mandarine orange segments, drained
1 kiwi, quartered
1 unpeeled red apple, cored and cubed
1/2 honeydew melon, or cantaloupe scooped into balls Fresh wedges of pineapple
Glaze Juice of 1 lemon
1/3 cup orange juice, freshly squeezed
1 tbls. cornstarch
2 tbls. honey
Ground cinnamon, season to taste
3 tsp. chopped fresh mint
DIRECTIONS:
In a small saucepan, dissolve cornstarch in lemon juice. Add remaining ingredients, except mint. Stir until mixture thickens; add mint. Place fruit on kabob skewers, and paint fruit with glaze. Broil or grill until fruit is cooked through, and lightly browned. Serve immediately.
Banana and Kiwi Spring Rolls
Ingredients:
3 lrg Firm, ripe bananas
3 med Firm, ripe kiwi, peeled and sliced (up to 4)
6 x Spring roll wrappers (6 and 1/2 inches each), thawed, if frozen
3 tbl (packed) light brown sugar
1 lrg Egg white, lightly beaten
Peanut oil, for deep frying
Confectioners' sugar, for dusting the roll
Directions:
Cut a banana in half lengthwise. Place one banana, cut side up, on your work surface, and on it position 3 to 5 of the kiwi slices (or as many as will fit without overlapping the slices). Top with the other banana half.
Holding the banana firmly, cut it in half crosswise. Repeat with the remaining banana and kiwi. Place a spring roll wrapper on the work surface with a corner facing you. Place a stuffed banana half horizontally across the middle of the wrapper. Sprinkle the banana with 1 1/2 teaspoons of the brown sugar. Fol dthe bottom corner of the wrapper over the banana and tuck it under. Fold in the sides and roll the banana almost up to the end. Brush the top corner with a little egg white, roll up and press firmly to seal.
Prepare the rest of the rolls in the same fashion. Pour oil to a depth of 2 inches into a wok or deep skilled and heat over medium-high heat to 375. Fry the rolls, three at a time, until deep golden, about 4 minutes. Turn several times during the frying process. Using tongs or a slotted spoon, transfer to a double layer of paper towels to drain. Repeat with the rest of the rolls. Place the rolls on individuals plates, sprinkle with confectioners' sugar. If you like, top with a dollop of Coconut-Rum or other whipped cream. Serve at once.
Grilled Portobello Burgers
Portobello mushrooms or portabella mushrooms as they are more rightfully called, which range between four and six inches in width, are large enough to be a delicious filling in hamburger buns. Grilled Portobello mushrooms are juicy and mouthwatering and the garlic and thyme used in these Portobello burgers really bring out the rich mushroom flavor.
Once you have removed the dark gills of the Portobello mushrooms with a spoon, you are ready to generously brush the mushroom caps with the oil mixture. You can serve these grilled Portobello mushrooms as they are, in the bun, or you can add a little mayonnaise or salsa for some extra flavor. Alternatively, a slice of grilled tomato is wonderful with these too.
Portabella Mushroom Burger
Ingredients:
4 large Portobello Mushrooms, stems removed
1/2 cup Olive Oil
1 crushed Garlic Clove
1/2 teaspoon Dried Thyme
Salt
Fresh Ground Black Pepper
4 large Whole Wheat Burger Buns
Preparation:
Preheat the grill.
Mix olive oil with garlic and thyme. Brush mushroom caps with olive oil mixture.
Grill mushrooms over medium heat, turning occasionally until tender and grill-marked, about 5 minutes on each side. Grill the rolls until lightly toasted, about 2 minutes on each side.
(Serves 4)
Grilled Corn on the Cob
Ingredients:
4 ears sweet corn
Condiments and seasonings, as desired
Preparation:
Start by peeling back the husks on the sweet corn (don't remove them entirely) and remove the corn silk. Fill your sink with cold water and give the semi-husked corn a short soak; about 20-30 minutes.
Fold the husks back onto the corn and wrap in heavy duty foil sealing tightly - they are now ready for the grill! Grill for about 25 minutes, depending on how hot your grill is.
Turn the corn regularly and watch the condition of the foil. Inside the foil husk, the corn is being steamed.
Once the husks have browned remove from the foil, the corn is ready to eat; however, if you prefer a little bit of char on your corn as many do, simply grill for an extra five minutes, turning regularly.
This will partially caramelize the corn, giving it a little extra kick of sweetness as well as more grill flavor.
Place on foil for easy cleanup and serve at once with the seasonings of your choice - or even none at all!
(Serves 4)
Garden Kebabs
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
•2 ears corn-on-the-cob, husked and cut into 3 pieces each
•3 small zucchini, each cut into 4 pieces
•1 large onion, cut into 12 wedges
•12 large fresh mushroom caps
•2 bell peppers, cut into 2-inch pieces
•6 cherry tomatoes
•Baste:
•1/2 cup butter, melted
•1 1/2 teaspoons fresh chives, chopped
•1 1/2 teaspoons fresh dill weed, chopped
•1/4 teaspoon garlic salt
•1/4 teaspoon lemon juice
Preparation:
Preheat grill and prepare for indirect grilling. Boil corn for about 5 to 8 minutes or until tender. Allow to cool enough to handle. Place vegetables on kebabs alternating between vegetables. Stir together baste ingredients and brush over kebabs. Place kebabs on hot grill over the unlit part. Grill for 10 to 15 minutes or until vegetables are cooked. Brush occasionally with baste.
Grilled Asparagus Recipe
1 pound asparagus spears
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon brown sugar
1/2 teaspoon minced garlic
1/2 teaspoon fresh ginger, grated
1/2 teaspoon cracked black pepper
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds
Salt and Pepper
Trim asparagus and rinse well. Combine the soy sauce, vegetable oil, sugar, ginger, garlic and pepper. Pour over the asparagus, lightly toss and marinate for 30 minutes to one hour.
Remove asparagus from marinade and drain. Grill over direct heat 3 to 4 minutes on each side, until tender and slightly browned. Return to the marinade, add the sesame oil, and toss again, coating each spear well. Place the spears on a serving platter, top with sesame seeds and serve.
Yellow Squash Kabobs
You can use either yellow crookneck or the straight variety of this summer squash for these yellow squash kabobs. Smaller squash will be more tender and cook more quickly.
Bamboo skewers are fine to use if they are soaked in water for a half hour or so before grilling. Otherwise the bamboo will go up in smoke.
Ingredients:
Four yellow squash
One medium white onion
Two medium red potatoes
Olive oil
Fresh parsley, finely chopped
Italian dressing
Seasoned salt
Black pepper
Preparing the Squash Kabobs
Cut the vegetables into pieces about one inch square. Leave the skin on the squash and the potatoes. Skewer the veggie chunks, then coat with olive oil and season with the salt and pepper.
Grilling Squash
Grill over medium heat for a couple of minutes per side (two sides) and then brush with the Italian dressing. Continue grilling for another two to four minutes per side. Remove to a plate and top off with the chopped parsley.
Grilled Zucchini
Zucchini are at their best when they are about one inch in diameter. As they get larger and mature, the skin and seeds become tough.
Ingredients:
6 zucchini squash, one inch in diameter
Olive oil
Fresh basil, chopped
Parmesan cheese
Sea salt
Cracked black pepper
Preparation
Cut the zucchini lengthwise into two pieces. Coat lightly with olive oil, and season with salt and pepper. Place on the grill cut side down and cook for a couple of minutes. Turn the squash over, then sprinkle some of the chopped basil and parmesan cheese on top. Let them grill for another minute or two.
Grilled Corn on the Cob
Ingredients:
8 medium ears sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
Directions:
Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.
Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30minutes or until tender, turning occasionally. Cut strings and peel back husks. Yield: 8 servings.
Bacon-Wrapped Asparagus
Ingredients:
10 fresh asparagus spears, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise
Directions:
Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.
Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.
GRILLED VEGETABLE KABOBS
2 zucchini, cut into 2" chunks
2 yellow squash, cut into 2" chunks
8 ounces fresh mushrooms, cleaned
2 red and green bell peppers, cut into 2" chunks
2 medium red onions, cut into wedges
2 ears sweet corn, cut into 2" chunks
16 whole cherry tomatoes
8 ounces teriyaki sauce
Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender.
Serving Size: 8
GRILLED VEGETABLES
Preheated grill and a wire grilling basket. A selection of your favorite vegetables including: Plum tomatoes (halved lengthwise) Spanish onions (thickly sliced) Fennel (thickly sliced) Peppers, green, red or yellow (quartered) Any other veggies that you like.
THE MARINADE:
3/4 c. olive oil
1/2 stick butter (optional)
2-4 cloves garlic, minced
1 tsp. dried rosemary
Freshly ground black pepper to taste
Combine ingredients for the marinade in a microwaveable container and microwave for 1 1/2-2 minutes to bring the flavors together. Let cool in the refrigerator until at least room temperature. Lightly coat the vegetables with the marinade shortly before grilling. Transfer the marinated vegetables to a wire grilling basket. The basket will save the vegetables from the fire and make it much easier to turn them when they are nicely crisped.
These vegetables may be used to accompany other foods, but if you are preparing a vegetarian meal here are a few suggestions:
1. Place the grilled vegetables on a baking pan, sprinkle with grated Parmesan cheese. Bake in a 350 degree oven for 15 minutes or until the cheese is cooked onto the top of the vegetables.
2. Add appropriate grilled vegetables to your favorite sauce, such as marinara, Alfredo or pesto sauce and serve over pasta.
Sweet and Sour Grilled Pumpkin
Ingredients:
1 - 1 1/2 pounds sugar pumpkin*
2 tablespoons olive oil
1 clove garlic, pressed or minced
kosher salt
3 tablespoons wine vinegar (red or white)
3 tablespoons white sugar
chopped fresh mint or parsley (optional)
thinly sliced garlic (optional)
Preparation:
1. Prepare coals or preheat your gas grill. Cut Pumpkin in half, scrape out seeds and membrane. Peel each half and cut into 1/4-1/2 inch slices.
2. In a large bowl, whisk together olive oil, one clove of minced garlic, and a generous pinch of kosher salt. Add pumpkin slices and toss well to coat.
3. Grill pumpkin slices over medium to medium-heat for a few minutes on each side or until just tender. Watch closely and don’t let them burn. Remove grilled pumpkin to a serving platter.
4. In a small saucepan, mix vinegar, sugar, and any garlic oil left in the bowl. Cook until sugar is dissolved and mixture thickens just slightly. Drizzle sweet and sour sauce over the pumpkin on the serving platter. Garnish with fresh chopped mint or parsley and thin slices of raw garlic if desired.
*If you can’t find sugar pumpkins, try substituting butternut squash or acorn squash. If you decide to saute the pumpkin slices rather than grill them, start with two tablespoons of oil in the pan, and add more as needed. When all the slices have been cooked, add the vinegar and sugar to the remaining olive oil in the pan and heat until sugar is dissolved and sauce thickens just a bit. Serving the pumpkin with thinly sliced fresh garlic and fresh chopped mint is traditional. I prefer to skip the raw garlic and serve it with either fresh chopped mint or parsley.
Spiced Grilled Pumpkin
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
•4 to 6 pieces of pumpkin cut into 3 inch squares
•1/4 cup butter, melted
•3 tablespoons brown sugar
•1 teaspoon cinnamon
•1 teaspoon allspice
•1 teaspoon nutmeg
•1/2 teaspoon salt
Preparation:
Score the skin of the pumpkin pieces with a fork and set aside. Combine other ingredients. Place equal amounts of the butter mixture on the top or inside of each pumpkin piece. Place on a medium hot grill and cook indirectly, skin side down for about 35 to 45 minutes.
Grilled Pumpkin
Ingredients:
1 large pumpkin
1/2 cup butter
4 tablespoons brown sugar
1 tablespoon molasses
3 teaspoons allspice
3 teaspoons cinnamon
3 teaspoons nutmeg
1 teaspoon white pepper
1 teaspoon salt
Directions:
1.Pre-heat gas grill to medium heat. Carefully carve, de-seed and cut pumpkin into 6 - 8 pieces.
2.Melt butter in a small pan on a side-burner or stove. Mix all ingredients except pumpkin and simmer for 1 minute.
3.Slather pumpkin pieces with mixture and place on warm grill. Close lid and cook for 30 minutes or until soft and brown.
4.Dust lightly with cinnamon and serve.
*Goes great with virtually any meat entree. Be sure to reserve the seeds for frying on a side-burner.
Grilled Pumpkin Bowl With Veggies
Ingredients:
6 lbs pumpkin (6 1 lb white striped or 2 3-lb. pie pumpkins or a combination of both)
1/3 cup butter, melted
2 tablespoons packed brown sugar
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
4 large sweet peppers, yellow, red, and orange seeded and cut into 1-inch chunks
2 medium red onions, cut into wedges (3 cups)
2 tablespoons cooking oil
1 teaspoon kosher salt or salt
1/2 teaspoon fresh ground black pepper
2 cups grape tomatoes or cherry tomatoes or plum tomatoes, wedges
snipped fresh cilantro (optional)
Directions:
Preheat oven to 325 degrees F. To make pumpkin serving bowls, cut off the top of the pumpkins; discard tops; scoop out stringy pulp and seeds. (Use seeds in Toasted Pumpkin Seeds.) Place pumpkins bowls, cut side down, in 3-quart rectangular baking dish. Add 2 tablespoons water. Bake for 30 to 45 minutes or just until tender.
2In a small bowl combine melted butter, brown sugar, chili powder, and cinnamon. To grill pumpkin bowls, brush inside and cut edges of pumpkins with some of the butter mixture. Set aside remaining butter mixture. Place pumpkins, cut side down, directly on the rack of an uncovered grill over medium-hot coals (for a gas grill, preheat grill 10 minutes, reduce heat to medium). Grill for 10 to 15 minutes or until browned. Remove from grill to a platter. Cover loosely with foil to keep warm.
3In a bowl toss sweet peppers and onion with oil, salt, and pepper. Heat a 12-inch cast iron skillet or grill wok on grill over medium-hot coals (for a gas grill, use medium heat). Add vegetable mixture; cook and stir 6 to 8 minutes until vegetables are crisp-tender. Add tomatoes; cook and stir 1 to 2 minutes more or until tomatoes are heated through. Stir in reserved butter mixture (if using a grill wok, return vegetables to a large bowl before adding butter mixture). Toss gently.
4To serve, place grilled pumpkin bowls on a serving platter. Spoon vegetable mixture into pumpkin bowls scooping up some of the pumpkin pulp. Sprinkle with snipped cilantro. Makes 6 side-dish servings.
French Toast
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
Original recipe yield 12 slices
Ingredients:
4 eggs
3/4 cup milk
3 tablespoons brown sugar
1 teaspoon ground nutmeg
12 slices white bread
1 tablespoon ground cinnamon
Directions:
1.In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.
2.Soak bread slices in the egg mixture until saturated.
3.Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.
PREP TIME 10 Min
COOK TIME 25 Min
READY IN 35 Min
Original recipe yield 12 slices
Ingredients:
4 eggs
3/4 cup milk
3 tablespoons brown sugar
1 teaspoon ground nutmeg
12 slices white bread
1 tablespoon ground cinnamon
Directions:
1.In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.
2.Soak bread slices in the egg mixture until saturated.
3.Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.
Banana Pancakes
PREP TIME 5 Min
COOK TIME 10 Min
READY IN 15 Min
Original recipe yield 12 pancakes
Ingredients:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
Directions:
1.Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2.Stir flour mixture into banana mixture; batter will be slightly lumpy.
3.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
TIP: Just a tip for fuss free banana mashing... stick them in a zip-lock bag, zip and squeeze!
Old Fashioned Pancakes
PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min
INGREDIENTS:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
DIRECTIONS:
1.In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
NOTE: I recommend not changing a thing (except maybe adding 1/2 tsp of vanilla to your egg mixture). I DO recommend sifting the flour, twice. That makes for a fluffier pancake. Let your egg and milk set at room tempurature and use unsalted butter. Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to overbeat your egg). Add to your dry mixture. Your result is a fluffy, delicious, good old fashion pancake.
Pumpkin Pancakes
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
Original recipe yield 12 pancakes
Ingredients:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS:
1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
NOTE: Don't thin the batter with more milk. This washes out the pumpkin flavor. Instead, the batter should be portioned out with a 1/4 c. measure onto a moderately hot griddle; then the batter should be spread out slightly using a spoon or a small spatula. This creates the fluffy texture while keeping them hearty. Second, I used a food processor to mix up the wet ingredients. This makes a smoother batter as it breaks down the fiberous pumpkin. The result is a lighter pancake with a more pronounced pumpkin flavor. Third, I used a fresh, good quality pumpkin pie spice rather than measuring out the individual spices; this is an easier preparation, and the flavors were fresher (I get my pumpkin pie spice from a local spice shop that grinds and mixes it weekly for the best quality). Fourth, I got the best results either using whole milk or evaporated milk. Low-fat and fat free milk products just left the flavor dull.
Blueberry Pancakes
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 1 Hr 15 Min
Original recipe yield 12 pancakes
INGREDIENTS:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed
DIRECTIONS:
1.In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
NOTE: I feel it is necessary to mention that fresh blueberries are best, and that there is no need to wait the hour until making them. Sprinkling the berries on the pancake after it is on the griddle works best and avoids smashing them.
PREP TIME 5 Min
COOK TIME 10 Min
READY IN 15 Min
Original recipe yield 12 pancakes
Ingredients:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
Directions:
1.Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2.Stir flour mixture into banana mixture; batter will be slightly lumpy.
3.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
TIP: Just a tip for fuss free banana mashing... stick them in a zip-lock bag, zip and squeeze!
Old Fashioned Pancakes
PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min
INGREDIENTS:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
DIRECTIONS:
1.In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
NOTE: I recommend not changing a thing (except maybe adding 1/2 tsp of vanilla to your egg mixture). I DO recommend sifting the flour, twice. That makes for a fluffier pancake. Let your egg and milk set at room tempurature and use unsalted butter. Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to overbeat your egg). Add to your dry mixture. Your result is a fluffy, delicious, good old fashion pancake.
Pumpkin Pancakes
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
Original recipe yield 12 pancakes
Ingredients:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS:
1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
NOTE: Don't thin the batter with more milk. This washes out the pumpkin flavor. Instead, the batter should be portioned out with a 1/4 c. measure onto a moderately hot griddle; then the batter should be spread out slightly using a spoon or a small spatula. This creates the fluffy texture while keeping them hearty. Second, I used a food processor to mix up the wet ingredients. This makes a smoother batter as it breaks down the fiberous pumpkin. The result is a lighter pancake with a more pronounced pumpkin flavor. Third, I used a fresh, good quality pumpkin pie spice rather than measuring out the individual spices; this is an easier preparation, and the flavors were fresher (I get my pumpkin pie spice from a local spice shop that grinds and mixes it weekly for the best quality). Fourth, I got the best results either using whole milk or evaporated milk. Low-fat and fat free milk products just left the flavor dull.
Blueberry Pancakes
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 1 Hr 15 Min
Original recipe yield 12 pancakes
INGREDIENTS:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed
DIRECTIONS:
1.In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
NOTE: I feel it is necessary to mention that fresh blueberries are best, and that there is no need to wait the hour until making them. Sprinkling the berries on the pancake after it is on the griddle works best and avoids smashing them.
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