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SVTPerformance's Chain of Restaurants
Road Side Pub
Post up your favorite recipes... The SVTP recipe exchange..
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<blockquote data-quote="427Windsorman" data-source="post: 8355543" data-attributes="member: 1970"><p>I am also a fan of grilled vegetables, and fruits.</p><p></p><p><strong>GRILLED BANANA FRUIT KABOBs</strong></p><p></p><p>5 firm, green-topped bananas</p><p>12 lg. firm strawberries</p><p>1 sm. cantaloupe</p><p>1/4 c. butter, melted</p><p>2 tbsp. fresh lime juice</p><p>1 tbsp. honey</p><p></p><p>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.</p><p>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.</p><p></p><p></p><p></p><p><strong>GRILLED BANANA HAM ROLLS</strong></p><p></p><p>1/4 c. melted butter</p><p>1 tbsp. lemon juice</p><p>1/2 tsp. cinnamon</p><p>1/4 tsp. cloves</p><p>4 slices cooked ham</p><p>Mustard</p><p>4 med. bananas, all yellow</p><p>2 tbsp. brown sugar</p><p>Toasted hot dog buns</p><p></p><p>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.</p><p></p><p></p><p></p><p><strong>GRILLED FRUIT</strong></p><p></p><p>Apple</p><p>Pears</p><p>Bananas</p><p>But ter</p><p>Brown sugar</p><p>Ground cinnamon</p><p>Ground ginger</p><p></p><p>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.</p><p></p><p></p><p></p><p><strong>SPICY MAPLE FRUIT KABOBS</strong></p><p></p><p>1 tbsp. brown sugar</p><p>2 tbsp. maple syrup</p><p>1/4 tsp. ground cinnamon</p><p>Dash of ground red pepper</p><p>2 kiwi fruit, peeled and quartered</p><p>2 bananas, 1 inch slices</p><p>8 cubes seeded watermelon</p><p>8 chunks fresh pineapple</p><p>Vegetable cooking spray</p><p></p><p>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.</p><p>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.</p><p></p><p></p><p></p><p></p><p><strong>Healthy Grilled Banana and Honey</strong></p><p></p><p>1 Banana for each person</p><p>1 bottle of honey</p><p>Cinnamon</p><p>1 package of heavy duty aluminum foil</p><p></p><p><strong><em>Directions:</em></strong></p><p></p><p>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.</p><p></p><p>Next, cut up the banana into bite size pieces. I usually like to just chop the banana up into ½ inch round slices.</p><p></p><p>Arrange the pieces of banana in the middle of the sheet of aluminum foil.</p><p></p><p>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.</p><p></p><p>Next, sprinkle cinnamon over the honey coated banana slices. Again, the amount depends on your personal taste. For a richer cinnamon flavor, coat generously.</p><p></p><p>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.</p><p></p><p>Repeat this process for each banana.</p><p></p><p>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!</p><p></p><p></p><p></p><p><strong>Island Grilled Bananas Low Salt/Sodium Recipe</strong></p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>Four small bananas</p><p>2 tablespoons dark rum</p><p>1 teaspoon coconut extract</p><p>2 teaspoon brown sugar </p><p></p><p><strong><em>Directions:</em></strong></p><p></p><p>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. </p><p></p><p>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. </p><p></p><p></p><p><strong>Grilled Bananas</strong></p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>3 tablespoons granulated sugar </p><p>1 tablespoon palm sugar or brown sugar </p><p>1 teaspoon sea salt </p><p>1/2 cup coconut cream </p><p>6 firm but ripe bananas</p><p></p><p><strong><em>Instructions:</em></strong></p><p></p><p>1. Heat the grill.</p><p></p><p>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.</p><p></p><p>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.</p><p></p><p>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. </p><p></p><p></p><p><strong>Grilled Pears</strong></p><p></p><p>Prep Time: 10 minutes</p><p>Cook Time: 10 minutes</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>•2 large ripe pears </p><p>•1/2 cup white wine </p><p>•1 tablespoon sugar </p><p>•1 cinnamon stick (about 2 inches) </p><p>•1/2 teaspoon nutmeg</p><p> </p><p><strong><em>Preparation:</em></strong></p><p></p><p>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.</p><p></p><p></p><p><strong>Fruit Kebabs with Chocolate Sauce</strong></p><p></p><p>Prep Time: 10 minutes</p><p>Cook Time: 13 minutes</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>•2 ripe bananas, peeled</p><p>•6 slices pound cake (1/2 inch thick cut into 1 inch squares)</p><p>•2 medium ripe nectarines or peaches</p><p>•6 whole strawberries, stemmed</p><p>•3/4 cup semisweet chocolate chips</p><p>•1 5-ounce can evaporated milk (2/3 cup)</p><p>•2/3 cup sugar</p><p>•1/4 cup butter or margarine</p><p></p><p><strong><em>Preparation:</em></strong></p><p></p><p>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. </p><p>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.</p><p></p><p></p><p><strong>Grilled Brown Sugar Bananas</strong></p><p></p><p>Prep Time: 7 minutes</p><p>Cook Time: 6 minutes</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>•6 bananas</p><p>•1 1/4 cups brown sugar</p><p>•2 tablespoons lemon juice</p><p>•2 teaspoons cinnamon</p><p></p><p><strong><em>Preparation:</em></strong></p><p></p><p>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.</p><p></p><p></p><p></p><p><strong>Grilled Cinnamon and Brown Sugar Pears</strong></p><p></p><p>Prep Time: 15 minutes</p><p>Cook Time: 20 minutes</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>•5-7 ripe pears</p><p>•3 tablespoons butter, unsalted</p><p>•3 tablespoons apple or pear juice</p><p>•3 tablespoons brown sugar</p><p>•1/2 teaspoon cinnamon</p><p>•1/4 teaspoon powdered ginger</p><p>•1/8 teaspoons ground cloves</p><p></p><p><strong><em>Preparation:</em></strong></p><p></p><p>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.</p><p></p><p></p><p></p><p><strong>Grilled Cinnamon Apples</strong></p><p></p><p>Prep Time: 5 minutes</p><p>Cook Time: 15 minutes</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>•2 apples, cored and cut into 1/4 inch slices</p><p>•1/2 cup water</p><p>•1/4 cup lemon juice</p><p>•2 tablespoons brown sugar</p><p>•1 teaspoon cinnamon</p><p></p><p><strong><em>Preparation:</em></strong></p><p></p><p>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.</p><p></p><p></p><p></p><p><strong>Grilled Pineapple Sundae</strong></p><p></p><p>Prep Time: 10 minutes</p><p>Cook Time: 4 minutes</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>•1 pineapple, peeled, cored and cut into 1 inch slices </p><p>•1/2 cup brown sugar </p><p>•2 tablespoons melted butter </p><p>•2 tablespoons lemon juice </p><p>•1 teaspoon cinnamon </p><p>•1/2 gallon vanilla ice cream</p><p> </p><p><strong><em>Preparation:</em></strong></p><p></p><p>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.</p><p></p><p></p><p></p><p><strong>Grilled Pineapple Dessert</strong></p><p></p><p>Prep Time: 10 minutes</p><p>Cook Time: 10 minutes</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>•1 large pineapple, peeled, cored and cut into 1 inch thick slices </p><p>•3/4 cup tequila </p><p>•3/4 cup brown sugar </p><p>•1 1/2 teaspoon vanilla extract </p><p>•1/2 teaspoon ground cinnamon </p><p>•vanilla ice cream</p><p></p><p><strong><em>Preparation:</em></strong></p><p></p><p>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.</p><p></p><p>NOTE - You can substitute rum for the tequila if you are so inclined.</p><p></p><p></p><p></p><p></p><p><strong>Honey Basted Nectarines</strong></p><p></p><p>Prep Time: 5 minutes</p><p>Cook Time: 12 minutes</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>•2 medium nectarines, halved and pitted</p><p>•2 tablespoons honey</p><p>•1 tablespoon margarine or butter, melted</p><p>•1/4 teaspoon nutmeg</p><p>•1/4 teaspoon cinnamon</p><p></p><p><strong><em>Preparation:</em></strong></p><p></p><p>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). </p><p></p><p></p><p></p><p></p><p><strong>Tropical Salsa with Grilled Mango </strong></p><p></p><p>PREP TIME 20 Min </p><p>COOK TIME 8 Min </p><p>READY IN 28 Min </p><p></p><p><strong><em>INGREDIENTS:</em></strong></p><p></p><p>1 ripe mango, peeled and sliced 1/4 inch thick</p><p>2 teaspoons olive oil</p><p>1/4 cup finely chopped red onion</p><p>2 tablespoons finely chopped red bell pepper</p><p>1 jalapeno pepper, finely chopped</p><p>1 lime, juiced</p><p>2 teaspoons white sugar</p><p>1/2 teaspoon salt</p><p>1/2 teaspoon ground ginger</p><p></p><p><strong><em>DIRECTIONS:</em></strong></p><p></p><p>1.Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat. </p><p>2.Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks. </p><p>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.</p><p></p><p></p><p></p><p><strong>Grilled Mango</strong></p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>3 firm-ripe mangoes (2 1/4 pounds total)</p><p></p><p><strong><em>Preparation:</em></strong></p><p></p><p>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. </p><p></p><p>Prepare grill. </p><p></p><p>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.</p><p></p><p>(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.</p><p></p><p></p><p><strong>Thai-style Grilled Scallops with Mango/Peaches and Red Bell Pepper</strong></p><p></p><p>SERVES 2</p><p>Prep Time: 20 minutes</p><p>Cook Time: 10 minutes</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>•6-8 sea scallops OR 10-14 bay scallops (enough for 2 people)</p><p>•1-2 mangos, cut into large chunks, OR 3 peaches (fruit should be ripe but still firm)</p><p>•1 large red bell pepper</p><p>•1 package wooden skewers</p><p> </p><p>MARINADE/SAUCE:</p><p>•juice of 2 limes</p><p>•4 Tbsp. fish sauce (available in tall bottles at Asian food stores)</p><p>•4 Tbsp. good-tasting oil, such as coconut or canola</p><p>•2 tsp. garlic</p><p>•1/2 loose cup fresh coriander, chopped</p><p>•1 fresh red chili, deseeded and minced, OR 1/2 tsp. cayenne pepper</p><p>•1/2 tsp. coursely-ground black pepper</p><p>•2 heaping tsp. brown sugar (not packed)</p><p>•Optional: 1-2 tsp. butter</p><p></p><p><strong><em>Preparation:</em></strong></p><p></p><p>1.Rinse the scallops under cool water. Pat dry and place in a large mixing bowl.</p><p>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.</p><p>3.Place all 'Marinade/Sauce' ingredients (except the butter) together in a sauce pan. Stir well to create a thin, but tasty marinade.</p><p>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.</p><p>5.Allow scallops, fruit, and pepper to marinate for about 10 minutes (no longer than 15). Meanwhile, heat up your grill/barbecue.</p><p>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).</p><p>7.Before cooking, quickly brush your grill with a little vegetable oil to prevent sticking.</p><p>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.</p><p>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.</p><p>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!</p><p>11.Taste-test the sauce, adding more sugar if too sour for your taste, or more lime/lemon if too sweet or too salty. </p><p>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!</p><p></p><p></p><p></p><p><strong>Grilled Cinnamon Peaches and Papaya</strong></p><p></p><p><strong><em> Ingredients:</em></strong></p><p></p><p>3 medium peaches </p><p>1 Papaya, fresh </p><p>1/4 cup Butter</p><p>1/2 tsp ground cinnamon </p><p>1/2 oz apple juice</p><p></p><p><strong><em>Directions:</em></strong></p><p> </p><p>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.</p><p>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.</p><p></p><p></p><p></p><p><strong>Grilled Strawberry Papaya with Vinaigrette</strong></p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>2 large (1 to 1/4 pounds each) red, strawberry or watermelon papayas </p><p></p><p>Papaya Seed Vinaigrette: </p><p>1/2 cup fresh papaya seeds </p><p>1 cup papaya nectar (papaya nectar can be found in your supermarket's juice section) </p><p>1 cup rice wine vinegar </p><p>1/4 cup Dijon Mustard </p><p>1/8 cup fresh lime juice </p><p>3 tbsp. roughly chopped shallots </p><p>1 tsp. Creole Seasoning </p><p>1/2 tsp. salt </p><p>3 ounces extra virgin olive oil </p><p></p><p>Garnish: (optional) </p><p>Coarsely chopped cashew nuts </p><p></p><p><strong><em>Instructions:</em></strong></p><p></p><p>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. </p><p></p><p>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. </p><p></p><p>Lightly brush papaya wedges with cooking oil. Grill wedges over medium-high heat for 5 minutes, turning once. </p><p></p><p>Place grilled papaya wedges on a large serving platter and drizzle with chilled vinaigrette. If desired, top wedges with chopped cashews. </p><p></p><p>Makes 4-8 servings (depending on how many people are being served). </p><p></p><p></p><p></p><p><strong>Grilled Strawberry / Kiwi Kabobs</strong></p><p></p><p><strong><em>INGREDIENTS:</em></strong></p><p></p><p>10 to 12 ounces hulled fresh California strawberries </p><p>1 can (11 ounce) mandarine orange segments, drained </p><p>1 kiwi, quartered </p><p>1 unpeeled red apple, cored and cubed </p><p>1/2 honeydew melon, or cantaloupe scooped into balls Fresh wedges of pineapple </p><p>Glaze Juice of 1 lemon </p><p>1/3 cup orange juice, freshly squeezed </p><p>1 tbls. cornstarch</p><p>2 tbls. honey </p><p>Ground cinnamon, season to taste </p><p>3 tsp. chopped fresh mint </p><p></p><p><strong><em>DIRECTIONS:</em></strong></p><p></p><p>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. </p><p></p><p></p><p></p><p><strong>Banana and Kiwi Spring Rolls</strong></p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>3 lrg Firm, ripe bananas </p><p>3 med Firm, ripe kiwi, peeled and sliced (up to 4) </p><p>6 x Spring roll wrappers (6 and 1/2 inches each), thawed, if frozen </p><p>3 tbl (packed) light brown sugar </p><p>1 lrg Egg white, lightly beaten </p><p> Peanut oil, for deep frying </p><p>Confectioners' sugar, for dusting the roll </p><p></p><p><strong><em>Directions:</em></strong></p><p></p><p>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.</p><p>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.</p><p>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.</p><p></p><p></p><p></p><p></p><p></p><p>Grilled Portobello Burgers</p><p>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.</p><p></p><p>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.</p><p></p><p><strong>Portabella Mushroom Burger</strong></p><p></p><p><strong><em>Ingredients:</em></strong> </p><p></p><p>4 large Portobello Mushrooms, stems removed</p><p>1/2 cup Olive Oil </p><p>1 crushed Garlic Clove </p><p>1/2 teaspoon Dried Thyme</p><p>Salt</p><p>Fresh Ground Black Pepper </p><p>4 large Whole Wheat Burger Buns </p><p></p><p><strong><em>Preparation:</em></strong> </p><p></p><p>Preheat the grill.</p><p></p><p>Mix olive oil with garlic and thyme. Brush mushroom caps with olive oil mixture.</p><p></p><p>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.</p><p></p><p>(Serves 4)</p><p></p><p></p><p></p><p><strong>Grilled Corn on the Cob</strong></p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>4 ears sweet corn</p><p>Condiments and seasonings, as desired </p><p></p><p><strong><em>Preparation:</em></strong> </p><p></p><p>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.</p><p></p><p>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.</p><p></p><p>Turn the corn regularly and watch the condition of the foil. Inside the foil husk, the corn is being steamed.</p><p></p><p>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.</p><p></p><p>This will partially caramelize the corn, giving it a little extra kick of sweetness as well as more grill flavor.</p><p></p><p>Place on foil for easy cleanup and serve at once with the seasonings of your choice - or even none at all!</p><p></p><p>(Serves 4)</p><p></p><p></p><p></p><p></p><p><strong>Garden Kebabs</strong></p><p></p><p>Prep Time: 15 minutes</p><p>Cook Time: 15 minutes</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>•2 ears corn-on-the-cob, husked and cut into 3 pieces each </p><p>•3 small zucchini, each cut into 4 pieces </p><p>•1 large onion, cut into 12 wedges </p><p>•12 large fresh mushroom caps </p><p>•2 bell peppers, cut into 2-inch pieces </p><p>•6 cherry tomatoes </p><p>•Baste: </p><p>•1/2 cup butter, melted </p><p>•1 1/2 teaspoons fresh chives, chopped </p><p>•1 1/2 teaspoons fresh dill weed, chopped </p><p>•1/4 teaspoon garlic salt </p><p>•1/4 teaspoon lemon juice</p><p> </p><p><strong><em>Preparation:</em></strong></p><p></p><p>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.</p><p></p><p></p><p></p><p><strong>Grilled Asparagus Recipe</strong></p><p></p><p>1 pound asparagus spears</p><p>2 tablespoons soy sauce</p><p>1 tablespoon vegetable oil</p><p>1 tablespoon brown sugar</p><p>1/2 teaspoon minced garlic</p><p>1/2 teaspoon fresh ginger, grated</p><p>1/2 teaspoon cracked black pepper</p><p>2 teaspoons toasted sesame oil</p><p>1 tablespoon toasted sesame seeds</p><p>Salt and Pepper</p><p></p><p>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. </p><p></p><p>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.</p><p></p><p></p><p></p><p></p><p><strong>Yellow Squash Kabobs</strong></p><p></p><p>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.</p><p></p><p>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.</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>Four yellow squash</p><p>One medium white onion</p><p>Two medium red potatoes</p><p>Olive oil</p><p>Fresh parsley, finely chopped</p><p>Italian dressing</p><p>Seasoned salt</p><p>Black pepper</p><p></p><p></p><p></p><p><strong><em>Preparing the Squash Kabobs</em></strong></p><p></p><p>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.</p><p></p><p></p><p><strong><em>Grilling Squash</em></strong></p><p></p><p>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.</p><p></p><p></p><p></p><p><strong>Grilled Zucchini</strong></p><p></p><p>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.</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>6 zucchini squash, one inch in diameter</p><p>Olive oil</p><p>Fresh basil, chopped</p><p>Parmesan cheese</p><p>Sea salt</p><p>Cracked black pepper</p><p></p><p></p><p><strong><em>Preparation</em></strong></p><p></p><p>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.</p><p></p><p></p><p><strong>Grilled Corn on the Cob</strong></p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>8 medium ears sweet corn</p><p>1/2 cup butter, softened</p><p>2 tablespoons minced fresh basil</p><p>2 tablespoons minced fresh parsley</p><p>1/2 teaspoon salt</p><p></p><p><strong><em>Directions:</em></strong></p><p> </p><p>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. </p><p>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.</p><p></p><p></p><p></p><p><strong>Bacon-Wrapped Asparagus</strong></p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>10 fresh asparagus spears, trimmed</p><p>1/8 teaspoon pepper</p><p>5 bacon strips, halved lengthwise</p><p></p><p><strong><em>Directions:</em></strong></p><p></p><p>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. </p><p>Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings. </p><p></p><p></p><p></p><p></p><p><strong>GRILLED VEGETABLE KABOBS</strong> </p><p></p><p>2 zucchini, cut into 2" chunks</p><p>2 yellow squash, cut into 2" chunks</p><p>8 ounces fresh mushrooms, cleaned</p><p>2 red and green bell peppers, cut into 2" chunks</p><p>2 medium red onions, cut into wedges</p><p>2 ears sweet corn, cut into 2" chunks</p><p>16 whole cherry tomatoes</p><p>8 ounces teriyaki sauce</p><p></p><p>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.</p><p>Serving Size: 8</p><p></p><p> </p><p></p><p></p><p><strong>GRILLED VEGETABLES</strong> </p><p></p><p>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.</p><p></p><p>THE MARINADE:</p><p></p><p>3/4 c. olive oil</p><p>1/2 stick butter (optional)</p><p>2-4 cloves garlic, minced</p><p>1 tsp. dried rosemary</p><p>Freshly ground black pepper to taste</p><p></p><p>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.</p><p>These vegetables may be used to accompany other foods, but if you are preparing a vegetarian meal here are a few suggestions:</p><p></p><p>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.</p><p></p><p>2. Add appropriate grilled vegetables to your favorite sauce, such as marinara, Alfredo or pesto sauce and serve over pasta.</p><p> </p><p></p><p></p><p></p><p><strong>Sweet and Sour Grilled Pumpkin</strong></p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>1 - 1 1/2 pounds sugar pumpkin*</p><p>2 tablespoons olive oil</p><p>1 clove garlic, pressed or minced</p><p>kosher salt</p><p>3 tablespoons wine vinegar (red or white)</p><p>3 tablespoons white sugar</p><p>chopped fresh mint or parsley (optional)</p><p>thinly sliced garlic (optional)</p><p></p><p><strong><em>Preparation:</em></strong></p><p></p><p>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.</p><p></p><p>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.</p><p></p><p>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.</p><p></p><p>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.</p><p></p><p>*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.</p><p></p><p></p><p></p><p><strong>Spiced Grilled Pumpkin</strong></p><p></p><p>Prep Time: 10 minutes</p><p>Cook Time: 45 minutes</p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>•4 to 6 pieces of pumpkin cut into 3 inch squares</p><p>•1/4 cup butter, melted</p><p>•3 tablespoons brown sugar</p><p>•1 teaspoon cinnamon</p><p>•1 teaspoon allspice</p><p>•1 teaspoon nutmeg</p><p>•1/2 teaspoon salt</p><p></p><p><strong><em>Preparation:</em></strong></p><p></p><p>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.</p><p></p><p></p><p></p><p><strong>Grilled Pumpkin</strong></p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>1 large pumpkin</p><p>1/2 cup butter</p><p>4 tablespoons brown sugar</p><p>1 tablespoon molasses</p><p>3 teaspoons allspice</p><p>3 teaspoons cinnamon</p><p>3 teaspoons nutmeg</p><p>1 teaspoon white pepper</p><p>1 teaspoon salt</p><p></p><p><strong><em>Directions:</em></strong></p><p></p><p>1.Pre-heat gas grill to medium heat. Carefully carve, de-seed and cut pumpkin into 6 - 8 pieces.</p><p>2.Melt butter in a small pan on a side-burner or stove. Mix all ingredients except pumpkin and simmer for 1 minute.</p><p>3.Slather pumpkin pieces with mixture and place on warm grill. Close lid and cook for 30 minutes or until soft and brown.</p><p>4.Dust lightly with cinnamon and serve.</p><p></p><p>*Goes great with virtually any meat entree. Be sure to reserve the seeds for frying on a side-burner.</p><p></p><p></p><p></p><p></p><p><strong>Grilled Pumpkin Bowl With Veggies</strong></p><p></p><p><strong><em>Ingredients:</em></strong></p><p></p><p>6 lbs pumpkin (6 1 lb white striped or 2 3-lb. pie pumpkins or a combination of both) </p><p>1/3 cup butter, melted </p><p>2 tablespoons packed brown sugar </p><p>1 tablespoon chili powder </p><p>1/4 teaspoon ground cinnamon </p><p>4 large sweet peppers, yellow, red, and orange seeded and cut into 1-inch chunks </p><p>2 medium red onions, cut into wedges (3 cups) </p><p>2 tablespoons cooking oil </p><p>1 teaspoon kosher salt or salt </p><p>1/2 teaspoon fresh ground black pepper </p><p>2 cups grape tomatoes or cherry tomatoes or plum tomatoes, wedges </p><p>snipped fresh cilantro (optional)</p><p></p><p><strong><em>Directions:</em></strong></p><p></p><p>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.</p><p>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.</p><p>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.</p><p>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.</p></blockquote><p></p>
[QUOTE="427Windsorman, post: 8355543, member: 1970"] I am also a fan of grilled vegetables, and fruits. [B]GRILLED BANANA FRUIT KABOBs[/B] 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. [B]GRILLED BANANA HAM ROLLS[/B] 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. [B]GRILLED FRUIT[/B] 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. [B]SPICY MAPLE FRUIT KABOBS[/B] 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. [B]Healthy Grilled Banana and Honey[/B] 1 Banana for each person 1 bottle of honey Cinnamon 1 package of heavy duty aluminum foil [B][I]Directions:[/I][/B] 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! [B]Island Grilled Bananas Low Salt/Sodium Recipe[/B] [B][I]Ingredients:[/I][/B] Four small bananas 2 tablespoons dark rum 1 teaspoon coconut extract 2 teaspoon brown sugar [B][I]Directions:[/I][/B] 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. [B]Grilled Bananas[/B] [B][I]Ingredients:[/I][/B] 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 [B][I]Instructions:[/I][/B] 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. [B]Grilled Pears[/B] Prep Time: 10 minutes Cook Time: 10 minutes [B][I]Ingredients:[/I][/B] •2 large ripe pears •1/2 cup white wine •1 tablespoon sugar •1 cinnamon stick (about 2 inches) •1/2 teaspoon nutmeg [B][I]Preparation:[/I][/B] 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. [B]Fruit Kebabs with Chocolate Sauce[/B] Prep Time: 10 minutes Cook Time: 13 minutes [B][I]Ingredients:[/I][/B] •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 [B][I]Preparation:[/I][/B] 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. [B]Grilled Brown Sugar Bananas[/B] Prep Time: 7 minutes Cook Time: 6 minutes [B][I]Ingredients:[/I][/B] •6 bananas •1 1/4 cups brown sugar •2 tablespoons lemon juice •2 teaspoons cinnamon [B][I]Preparation:[/I][/B] 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. [B]Grilled Cinnamon and Brown Sugar Pears[/B] Prep Time: 15 minutes Cook Time: 20 minutes [B][I]Ingredients:[/I][/B] •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 [B][I]Preparation:[/I][/B] 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. [B]Grilled Cinnamon Apples[/B] Prep Time: 5 minutes Cook Time: 15 minutes [B][I]Ingredients:[/I][/B] •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 [B][I]Preparation:[/I][/B] 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. [B]Grilled Pineapple Sundae[/B] Prep Time: 10 minutes Cook Time: 4 minutes [B][I]Ingredients:[/I][/B] •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 [B][I]Preparation:[/I][/B] 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. [B]Grilled Pineapple Dessert[/B] Prep Time: 10 minutes Cook Time: 10 minutes [B][I]Ingredients:[/I][/B] •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 [B][I]Preparation:[/I][/B] 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. [B]Honey Basted Nectarines[/B] Prep Time: 5 minutes Cook Time: 12 minutes [B][I]Ingredients:[/I][/B] •2 medium nectarines, halved and pitted •2 tablespoons honey •1 tablespoon margarine or butter, melted •1/4 teaspoon nutmeg •1/4 teaspoon cinnamon [B][I]Preparation:[/I][/B] 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). [B]Tropical Salsa with Grilled Mango [/B] PREP TIME 20 Min COOK TIME 8 Min READY IN 28 Min [B][I]INGREDIENTS:[/I][/B] 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 [B][I]DIRECTIONS:[/I][/B] 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. [B]Grilled Mango[/B] [B][I]Ingredients:[/I][/B] 3 firm-ripe mangoes (2 1/4 pounds total) [B][I]Preparation:[/I][/B] 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. [B]Thai-style Grilled Scallops with Mango/Peaches and Red Bell Pepper[/B] SERVES 2 Prep Time: 20 minutes Cook Time: 10 minutes [B][I]Ingredients:[/I][/B] •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 [B][I]Preparation:[/I][/B] 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! [B]Grilled Cinnamon Peaches and Papaya[/B] [B][I] Ingredients:[/I][/B] 3 medium peaches 1 Papaya, fresh 1/4 cup Butter 1/2 tsp ground cinnamon 1/2 oz apple juice [B][I]Directions:[/I][/B] 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. [B]Grilled Strawberry Papaya with Vinaigrette[/B] [B][I]Ingredients:[/I][/B] 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 [B][I]Instructions:[/I][/B] 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). [B]Grilled Strawberry / Kiwi Kabobs[/B] [B][I]INGREDIENTS:[/I][/B] 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 [B][I]DIRECTIONS:[/I][/B] 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. [B]Banana and Kiwi Spring Rolls[/B] [B][I]Ingredients:[/I][/B] 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 [B][I]Directions:[/I][/B] 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. [B]Portabella Mushroom Burger[/B] [B][I]Ingredients:[/I][/B] 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 [B][I]Preparation:[/I][/B] 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) [B]Grilled Corn on the Cob[/B] [B][I]Ingredients:[/I][/B] 4 ears sweet corn Condiments and seasonings, as desired [B][I]Preparation:[/I][/B] 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) [B]Garden Kebabs[/B] Prep Time: 15 minutes Cook Time: 15 minutes [B][I]Ingredients:[/I][/B] •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 [B][I]Preparation:[/I][/B] 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. [B]Grilled Asparagus Recipe[/B] 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. [B]Yellow Squash Kabobs[/B] 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. [B][I]Ingredients:[/I][/B] Four yellow squash One medium white onion Two medium red potatoes Olive oil Fresh parsley, finely chopped Italian dressing Seasoned salt Black pepper [B][I]Preparing the Squash Kabobs[/I][/B] 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. [B][I]Grilling Squash[/I][/B] 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. [B]Grilled Zucchini[/B] 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. [B][I]Ingredients:[/I][/B] 6 zucchini squash, one inch in diameter Olive oil Fresh basil, chopped Parmesan cheese Sea salt Cracked black pepper [B][I]Preparation[/I][/B] 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. [B]Grilled Corn on the Cob[/B] [B][I]Ingredients:[/I][/B] 8 medium ears sweet corn 1/2 cup butter, softened 2 tablespoons minced fresh basil 2 tablespoons minced fresh parsley 1/2 teaspoon salt [B][I]Directions:[/I][/B] 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. [B]Bacon-Wrapped Asparagus[/B] [B][I]Ingredients:[/I][/B] 10 fresh asparagus spears, trimmed 1/8 teaspoon pepper 5 bacon strips, halved lengthwise [B][I]Directions:[/I][/B] 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. [B]GRILLED VEGETABLE KABOBS[/B] 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 [B]GRILLED VEGETABLES[/B] 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. [B]Sweet and Sour Grilled Pumpkin[/B] [B][I]Ingredients:[/I][/B] 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) [B][I]Preparation:[/I][/B] 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. [B]Spiced Grilled Pumpkin[/B] Prep Time: 10 minutes Cook Time: 45 minutes [B][I]Ingredients:[/I][/B] •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 [B][I]Preparation:[/I][/B] 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. [B]Grilled Pumpkin[/B] [B][I]Ingredients:[/I][/B] 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 [B][I]Directions:[/I][/B] 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. [B]Grilled Pumpkin Bowl With Veggies[/B] [B][I]Ingredients:[/I][/B] 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) [B][I]Directions:[/I][/B] 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. [/QUOTE]
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