Archives for June 2007

Well, with summer well underway, we’ll just have to find the most sunny dishes to cook on the grill.  I’m thinking peppers, aren’t you?

Try this Grilled Peppers Recipe as a perfect side to any grilled chicken recipe.  Enjoy!

Ingredients:

• 2 cloves garlic, unpeeled
• 4 bell peppers, mixed colors, halved lengthwise and seeded
• 2 anchovy fillets or 1/2 teaspoon anchovy paste
• 1/2 teaspoon firmly packed light or dark brown sugar
• 3 tablespoons balsamic vinegar
• 1 teaspoon olive oil
• 1/4 cup chopped fresh basil   

What’s Neext:
 
Preheat the grill to a medium heat.  Wrap the garlic cloves in a piece of foil. 

Grill the garlic packet and pepper halves, cut-sides up, covered, without turning, for 10 minutes or until the pepper skins are blackened. 

Remove the peppers from the grill.  When cool enough to handle, peel the peppers and cut them into 1/2 inch wide strips.

Continue grilling the garlic for 10 minutes or until softened.  When cool enough to handle, snip the stem end of each clove of garlic and squeeze the garlic pulp into a large bowl.  Add the anchovies, mashing until well combined. 

Whisk in the brown sugar, vinegar and oil.  Add the peppers and basil to the bowl, toss well, and serve warm, at room temperature, or chilled.

Eat well & Laugh often!

There’s nothing better than a summer day by the pool, with a crab cake on your plate.  And since we’re celebrating the act of grilling during the month of June, I thought we might as well grill one up.

Sink your teeth into this fabulous Grilled Crab Cake Recipe that is sure to become a family staple.  Enjoy!

Ingredients: 

• 1 lb of crabmeat
• 2 slices of white bread, crusts removed and cut into small pieces

Mix Together the Following Ingredients:

• 1 egg
• 1 heaping tablespoon of your favorite mayo
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1-2 teaspoon Tsunami Spin
• You will also need a fish grid for this recipe

What’s Next:

Gently add the crabmeat, bread and egg mix together, form into four patties and place in fridge for one hour.

Prepare grill to medium heat

Place fish grid on top of grill in standard direct position

Oil Fish grid.

Place patties on fish grid, grill direct for approximately 10 minutes, then flip and grill another 7 or 8 minutes (leave them on the first side longer so that they will flip without falling apart). They should be golden brown and a little crisp on the outside.

Serve with tarter sauce or cocktail sauce & enjoy!

Eat well & Laugh often!

A very hearty good morning to you!  Well, I have been on a very small break.  It seems like at every turn these days there’s always something I need to attend to.

Well I plan to attend to your grilling taste today as we savor the flavor of this delicious Grilled Pork Chops Recipe.  Nothing could be easier than this recipe, I guarantee.  Enjoy!

Ingredients:

• 4 center cut pork chops 
• 1/2 cup HOUSE OF TSANG Teriyaki Stir Fry Sauce

What’s Next:

Combine pork and stir-fry sauce in food storage bag; seal bag. Marinate 1/2 hour.

Prepare grill. Grill pork over medium heat 8 to 10 minutes or until no longer pink, turning once. Serve with additional sauce.

Eat well & Laugh often!

Happy first day of summer to all you readers out there!  And what’s a more perfect way of rining in the new season, than a gilled dessert recipe favorite?

I know you won’t be able to wait for the weekend to sink your teeth into this Grilled Pineapple with Vanilla Ice Cream Recipe, so I don’t blame you if it’s dessert for tonight.  Enjoy!

Ingredients: 

• 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 bean ice cream

What’s Next:

Making 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.

Eat well & Laugh often!

Ahhh, what says summer like grilled trout?  And this amazing, melt-in-your-mouth Grilled Rosemary Trout Recipe is nothing short of wonderful.

It’s time to start planning the menu for the coming weekend & you don’t have to look further than this page!  Enjoy!

Ingredients:

• 4 teaspoon butter, softened
• 1 tablespoon finely chopped shallot or onion
• 1 teaspoon finely shredded lemon peel
• 2 fresh rainbow trout, pan-dressed and boned (8 to 10 ounces each)
• 1 tablespoon snipped fresh rosemary
• 1 tablespoon lemon juice
• 2 teaspoon olive oil
• 2 medium tomatoes, halved crosswise
• 1 tablespoon snipped fresh parsley

What’s Next:

In a small bowl stir together the butter, half of the shallot or onion, and the lemon peel; sprinkle with salt and coarsely ground pepper. Set aside.

Rinse fish; pat dry with paper towels. Spread each fish open and place skin sides down. Rub the remaining shallot or onion and the rosemary onto fish. Sprinkle with additional salt and pepper and drizzle with lemon juice and olive oil.

Grill fish, skin sides down, on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until fish begins to flake easily.

Meanwhile, place tomatoes, cut sides up, on grill rack; dot each with 1/4 teaspoon of the butter mixture. Grill tomatoes about 5 minutes or until heated through. Remove fish and tomatoes from grill. Cut each fish in half lengthwise. In a small saucepan melt the remaining butter mixture; serve with fish and tomatoes. Sprinkle fish with parsley.

Eat well & Laugh often!