Summer Grilling

[NOCHEF&JUSTLOVESFOOD.YUM]

Let's talk about something different on the Barbie. Americans call this BBQ, which it isn't ,by our definition (that is a WHOLE other thread LOL).

It's summer and for us the Independence Holiday is close. I am no expert, but I have learned many things and burnt many things. :)

Here are a few "non standard recipes" to get us thinking;



All-American Chicken Burger

1/2 cup orange juice
1 Tbsp. vegetable oil
2 large garlic cloves, finely minced
1/4 onion, finely chopped
1 tsp. dried thyme or oregano
12 oz. skinless and boneless chicken breast, pounded thin
Salt and freshly ground pepper, if desired
4 sesame seed hamburger buns, lightly toasted
4 Tbsp. ketchup (for garnish)
4 Tbsp. low-fat mayonnaise
4 tsp. yellow mustard (for garnish)
6-8 tsp. sweet pickle relish (for garnish)
4 thin onion slices (for garnish)
4 tomato slices, each 1/2 inch thick (for garnish)
4 lettuce leaves (for garnish)

To prepare marinade, select a container that can hold chicken in one layer – either a one-gallon re-sealable plastic freezer bag or non-reactive container with tight fitting lid. In container, mix together juice, oil, garlic, onion and thyme.

Cut chicken into four equal pieces (each 3 ounces). If pieces are not fairly uniform in thickness, pound between 2 sheets of plastic wrap or waxed paper to flatten, using side of heavy, broad knife. Place chicken in container of marinade. Seal tightly. If using plastic bag, press out as much air as possible. Refrigerate at least 30 minutes or overnight, making sure bag or container lies flat. Turn bag at least once or, if using non-reactive container, turn chicken pieces.

When ready to cook, remove chicken from marinade. Wipe pieces dry using paper toweling. Grill chicken 2 minutes over grill or under oven broiler. Turn and cook until chicken is white all the way through, about 2 minutes. Immediately remove to plate. Season chicken with salt and pepper, if desired.

Place one piece of chicken on bottom half of each of four buns. Garnish each piece with ketchup, mayonnaise, mustard and pickle relish, as desired. Place one slice each onion and tomato on top, then lettuce leaf. Cover with top half of bun. Serve immediately.

Makes 4 servings.

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GRILLED LAMB WITH FRAGRANT INDIAN SPICES

Serves 6 to 8

Marinade:

4 large cloves garlic

1/2 tightly packed cup fresh coriander leaves

2inch piece fresh ginger, peeled and coarsely chopped

1 cup wholemilk yogurt

1 generous teaspoon each ground cumin and ground coriander seed

2 tablespoons Garam Masala spice blend (or a combination of freshly ground cinnamon, black pepper, cumin, coriander, cardamom, clove and nutmeg)

Lamb:

6 to 7 pounds boned leg of lamb, butterflied and trimmed of excess fat

Salt and freshly ground black pepper

The day before cooking, combine all the marinade ingredients in a food processor and puree. Place the lamb in a shallow dish and coat it with the marinade. Refrigerate overnight.

Prepare grill for cooking. If using a charcoal grill, make sure to use hardwood charcoal rather than petroleumbased briquets. Open the vents on the bottom of the grill, then light charcoal. Charcoal fire is mediumhot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on medium.

Have the lamb out of the refrigerator 45 minutes before grilling. Grill it with some of the marinade clinging to the meat. As it goes on the grill, sprinkle the meat generously with salt and pepper. Sear it for 5 minutes on each side, then continue cooking another 5 minutes or until an instantreading thermometer inserted in a thick part of the meat reads 130 for medium rare. Remove the lamb to a serving platter and let it rest 5 to 10 minutes. It will finish cooking and be juicier for the wait.

To serve, thinly slice the meat so you have some portions medium rare and others more done. Serve hot.

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Paradise Grilled BBQ Pineapple



For the glaze:

3/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon fresh lime juice
2 teaspoons cornstarch
4 slices fresh pineapple, about 1/2 inch thick each
1 teaspoon cracked dried green peppercorns or cracked black peppercorns
4 scoops vanilla ice cream

To make the glaze: In a small saucepan combine the glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve.


Season both sides of the pineapple slices with the peppercorns. Grill over Indirect Medium heat until well marked, 6 to 8 minutes, turning once halfway through grilling time. Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.


Makes 4 servings.

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Have fun, try something new, but Be careful !!!!!

[Semigourmet]

I like my sisters spicy chicken burgers.

Servings 2

1 Boneless skinless chicken Breast sliced in half (to make it half the original thickness) or you can pound it out and cut it in half either way you would like
2 Slices pepperjack cheese
2 hamburger buns
4 Tablespoons guacomole
4 Tablespoons mayonnaise
4 tablespoons Dijon mustard


Season and Grill the chicken breasts. wen about done, add 1 slice pepperjack cheese to each piece of chicken breast, to melt.

on each bun 2 tablespoons mayo, mustard, and guacomole.

[Semigourmet]

Shrimp on the grill I have two favorite ways to do them. I like to skewer them and either marinate them or just brush them with barbecue sauce. it makes a great appetizer.

Cajun Grilled Shrimp


Servings 4




Ingredients

3 green onions, minced
2 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons paprika
¼ teaspoon salt
¼ to ½ teaspoon cayenne
1 tablespoon olive oil
1 ½ pounds shrimp, shelled with tails in tact, deveined
Lemon wedges




Directions

1. Combine onions, lemon juice, garlic, paprika, slat and peppers in 2 quart glass dish; stir in oil. Add shrimp; turn to coat. Cover and refrigerate at least 15 minutes. Thread shrimp onto metal or wood skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill shrimp over medium heat about 2 minutes per side until opaque. Serve immediately with lemon wedges.




Calories 223 Fat 7g Carbs. 5g Fiber 1g Sodium 400mg Sugars g

Notes I like to do this in a skillet, they are wonderful
http://i162.photobucket.com/albums/t261/MFrazier00/seafood/CajunGrilledShrimpDiabeticCookingFr.jpg

[Semigourmet]

Well, I don't do these particular ribs on the grill but they seem to be a hit every time I make them

Sister Mary’s – Semi - Southern Recipes

Servings Page





Ingredients

3-5 pounds pork country ribs
6 cups water
1 Large bottle K C Masterpiece original flavor barbecue sauce
¼ to ½ cup (Johnny’s) seasoning salt
¼ cup pepper
¼ cup Cajun seasoning
1 large yellow onion, cut into ¾ inch slices
3 large garlic cloves, smashed
5 slices jarred jalapenos
1 to 3 teaspoon jalapeno juice from jar






Directions

1. In 8 quart stock pot; add ribs, onion and garlic, add enough water just to cover ribs. Turn burner on medium high. Add Johnny’s seasoning salt, pepper, Cajun seasoning, jalapeno slices and jalapeno juice.

2. Bring to a boil; turn heat down to create a low boil. Boil for 1 to 1 ½ hours. Remove from heat. Heat oven to 325 F. With slotted spoon remove ribs from stock pot to 13x9x2 inch baking dish or foil pan. Making sure to let as much water as possible drain off of ribs. Make sure that you also get jalapeno slices and onion slices and laying them on top of the ribs in baking dish. Cover with KC Masterpiece barbecue sauce. Cover pan with foil and bake in 325 F. Oven for 1 to 1 ½ hours or until ribs are very tender.




Notes this is also very good with Sister Mary’s Barbecue Sauce.

[Semigourmet]

My Favorite Potato Salad

Sister Mary’s – Recipes

Servings 10-15



Ingredients

Potatoes
3-5 pounds russet potatoes, peeled and cut into 1 inch cubes
¼ cup Johnny’s seasoning salt
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon jalapeno juice
Salad Dressing
4-5 tablespoons Johnny’s seasoning salt
1-2 tablespoons Cajun seasoning (if using a salted Cajun seasoning cut back the either johnny’s or Cajun or it will be too salty)
1 tablespoon fresh cracked black pepper or to taste
2 teaspoons garlic powder (or to taste)
2 teaspoons onion powder (or to taste)
1 cup mayonnaise
½ cup yellow mustard
1-2 teaspoons white vinegar
1 tablespoon juice from Zesty Dill pickles
¾ cup diced zesty dill pickles
1-1 ½ cups red onion, diced



Directions

1. In Dutch oven or 8 quart stock pot;. Add cut up potatoes and all ingredients for potatoes and just enough water to cover; bring to a boil. Reduce heat and boil at a low boil; watching closely as they will cook fast. Take them off before they get too soft as they will continue to cook a little more and you don’t want mush when you start stirring them into the salad. Remove from heat drain water off potatoes and return to hot pot to dry them more.

2. Meanwhile, mix all salad ingredients together. Taste and season to taste before adding to salad. In a large bowl, add potatoes and pour sauce over them. Stir gently to coat all potatoes. Store in fridge
.

Notes Because of the salt, potatoes will render out more liquid so don’t panic when you see water in the bowl. Just drain it off.

[howefortunate]

Zinfandel Burgers

These burgers are great for a summer barbecue!

2 pounds lowfat hamburger
1/4 cup Zinfandel
(Save rest of bottle to drink with meal) 1/4 cup minced fresh basil
1/4 cup minced red onion
1/4 cup Italian bread crumbs
8 sundried tomatoes, drained and chopped
2 teaspoons garlic salt
Canola spray for spraying on grill rack
6 large seeded hamburger buns
2/3 cup mayonnaise
6 slices Monterey jack cheese
2 tablespoons prepared basil pesto
red leaf lettuce leaves
6 tomato slices
6 thin red onion rings
8 fresh wet basil sprigs for adding to fire


1. Prepare grill for cooking.
2. In a medium bowl combine the following: hamburger, Zinfandel, minced basil, minced onion, bread crumbs, sundried tomatoes, and garlic salt. 3. Divide the hamburger into 6 portions and shape into round patties.
4. Spray the grill with canola oil.
5. Toss the basil sprigs onto the coals.
6. Grill hamburger patties until done (5 to 8 minutes approximately on each side).
7. During the last minute of cooking top each hamburger with a slice of cheese.
8. Mix mayonnaise and basil pesto and spread some of this mixture onto each of the toasted hamburger buns.
9. Assemble lettuce, hamburger, tomato slice and onion slices onto each bun.

This will make 6 servings.

howeforunate

[ericajones80]

Can't beat a plain old turkey burger on the grill with some bbq ranch. It's making me miss the warm weather