Easy barbecue bratwurst
You just need 4 fresh bratwurst sausages and half a cup barbeque sauce. Preheat grill for high heat. Fill a marinade injector with barbeque sauce. Inject sauce into each bratwurst until the skin is tight. Place bratwurst on the grill, and cook for 10 minutes, turning once. Serve on buns.
Kimchi
Kimchi is a traditional Korean dish of pickled cabbage. The cold, sour flavor is a great accompanment to grilled meats. Recent research has linked regular consumption to lower incidents of heart disease and cancer.
Ingredients
3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar
Carribean meat marinade
Dreaming of a Carribean cruise? UNtil that happens, borrow the flavors of island living with an easy steak marinade. Serve al fresco under a perfect blue sky, while sipping pina coladas by your pool.
Ingredients
1/2 cup pineapple juice
1/3 cup rum
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon ginger, grated
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
PREPARATION:
Combine all ingredients in a small mixing bowl. Pour marinade over steak and allow to marinade in refrigerator for 3-6 hours.
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Bourbon Chicken
A delicious glazed chicken to impress holiday guests or make an ordinary family dinner extra special. Don’t worry about the alcohol content; it disappears during cooking, so you can safely serve to your kids.
Ingredients
1 and 1/2 pounds of chicken
1 cup Jim Beam Bourbon whiskey
1/2 cup Dark brown sugar
1 cup Ketchup
2 tsp. Worcestershire sauce
1/4 cup White vinegar
1 tbs. Fresh lemon juice
3 Cloves garlic, minced
1/2 tsp. Dry mustard Salt and pepper to taste
What’s Next
Mix Bourbon, sugar, ketchup, Worcestershire sauce, lemon juice, garlic, salt and pepper and brush chicken with thin coating of glaze and place on grill. Continue to baste while turning chicken.
Turkey Burgers
There’s more than one way to cook a turkey. Try these delicious turkey burgers — lower in fat than your other “birds” and still full of flavor.
Ingredients
1 1/2 pounds ground turkey breast
1 (1 ounce) package dry onion soup mix
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons soy sauce
1 egg, lightly beaten (optional)
6 hamburger buns, split
What’s Next
Mix the turkey with pepper, garlic powder, soy sauce, onion soup mix, and egg. Put it in the refrigerator and chill for 10 minutes. Then, shape into 6 patties. You can grill for 20 minutes (turn just once) or fry. then form into 6 patties. You know it’s cooked when the inside looks white. Serve on buns.
4th of July Grill Meal Menu Recipes
Look no further for your 4th of July meal menu. I have the perfect solution for your holiday cooking, yet no solution that it falls on a Tuesday this year- but that just gives us more reasons to grill.
Enjoy these delicious meal ideas from Tennessee grill extraordinaire chef Kent Whitaker. From Grilled Orange Pork Chops to a fantastic BBQ sauce, this is a meal worth celebrating itself! Enjoy!
Grilled Orange Pork Chops Recipe
Ingredients:
- 4 boneless pork loin chops (¾ inches thick and 5 ounces each)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 garlic clove, minced
- 1 can (6 ounces) frozen orange juice concentrate, thawed
- 1/2 cup reduced sodium chicken broth
- 1 1/2 teaspoons Worcestershire sauce
- 2 cups cooked brown rice
What’s Next:
Marinate everything together in a zip close bag. Grill up the chops, serve with seasoned rice or just toss on a bun with your favorite barbecue sauce.
Mustard & Pretzel Burgers Recipe
Ingredients:
- 2 pounds ground beef
- 1/ 2 cup sweet relish
- 1/ 3 cup prepared mustard
- 1/ 2 cup diced onion
- 3/ 4 cup crushed pretzels
- 1/ 2 tablespoon minced garlic
What’s Next:
In a large bowl, combine all of the ingredients and form into patties. Grill over hot coals to desired doneness. Serve hot.
Chicken Breast Teriyaki Recipe
Ingredients:
- 1/4 cup soy sauce
- 1/4 cup sweet white wine
- 1 tablespoon sugar
- 1 tablespoon oil
- 1/4 teaspoon ground ginger
- 1 clove garlic, crushed
- 2 whole chicken breast, boneless and skinless
What’s Next:
Mix all ingredients and marinate in a zip close bag for about 2 hours. Remove and grill.
Serve hot.
Jack Black Sauce Recipe
Ingredients:
- 1 cup ketchup
- 1 cup mustard
- 1/ 2 cup Whiskey
- 1 small onion, minced
- 1 small green pepper, minced
What’s Next:
Combine all and use as a baste. This is a great basting sauce for ribs, tenderloins and butts. Try it!
Cooking with Amy Pomegranate Lamb Kebabs Recipe with Sumac Salad
Try this wonderful Cooking with Amy Pomegranate Lamb Kebabs recipe with Sumac Salad. A great weekend endeavor, the kabobs will knock your socks off & the salad will make you glad that it’s summer. Enjoy!
Pomegranate Lamb Kebabs Recipe
Ingredients:
- 1/2 pound ground lamb
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- Several grinds of fresh pepper
- 1 clove minced garlic
- 1/4 cup bread crumbs
- 2 tablespoon minced white or red onion
- 2 teaspoon pomegranate syrup
What’s Next:
Mix all the ingredients and form 6 long flat meatballs. You can thread these onto skewers if grilling outdoors, but there is no need to if grilling on an indoor grill. Grill for several minutes until nicely browned on the outside and cooked through.
Sumac Salad Recipe
Ingredients:
- 1/2 English or hothouse cucumber, diced
- 1/4 cup diced onion
- 1 medium tomato, diced
- 2 tablespoon flat leaf parsley, chopped
- 1 teaspoon sumac
- 1 tablespoon olive oil
What’s Next:
Mix all the ingredients together and taste. If you need to you can add salt or lemon juice but if the tomatoes are flavorful you probably won’t need to.
Eat well & Laugh often!
Walter Scheib Key West Basted Shrimp with Fruit Salsa Recipe
Former White House chef Walter Scheib takes us to Key West is this delicious rendition of tropical shrimp. The warm fruit salsa is a perfect accompaniment & adds to the flavor of this Duvall Street favorite. Enjoy.
Ingredients for Shrimp Baste:
- 1/3 cup olive oil
- 2 tablespoon garlic, chopped
- 1 tablespoon ginger, chopped
- 2 tablespoon lime juice
- 2 teaspoon dark rum
- 2 teaspoon lime zest
- 1/4 cup cilantro, chopped
- 1/4 cup Italian parsley, chopped
- 1 teaspoon chile paste
- 2 teaspoon cumin
- 1 teaspoon coriander
- S & P, to taste
- 16 large shrimp, peeled & deveined
What’s Next:
In a large bowl- combine all ingredients except shrimp & set aside
Go ahead & preheat your grill to medium heat.
Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
Baste shrimp once more before serving. Serve on top of warm fruit salsa.
Ingredients for Warm Fruit Salsa:
- 1 tablespoon olive oil
- 1 tablespoon garlic, chopped
- 1 teaspoon jalapenos, chopped
- 2 oz. julienne red onion
- 2 oz julienne tomato
- 2 oz. sliced mango
- 2. oz. sliced pineapple
- 2 oz. sliced banana
- 1/2 tablespoon cumin
- 1/2 tablespoon coriander
- 1 oz. lime juice
- Hot sauce to taste
- 1/4 cup cilantro, chopped
What’s Next:
In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
Add fruit and tomatoes, cooking for 2 – 3 minutes, don’t stir or over-mix as fruit will break up.
Add cumin, coriander, lime juice & hot sauce. Cook 1 – 2 minutes, the fruit should be warm, not mushy.
Add chopped cilantro when ready to serve.
Weight Watchers Jerk Chicken Thighs with Mango Salsa Recipe
Just in time for your Father’s Day cookout, give your favorite dad the food he loves instead of the classic tie gift. This Weight Watchers Jerk Chicken Thighs with Mango Salsa recipe is a melt-in-your-mouth chicken dish perfect for even the pickiest eaters.
Ingredients:
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon garlic salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, or to taste
- 2 tablespoon fresh lime juice, divided
- 1 pound boneless, about 6 thighs
- 1 large mango, diced
- 2 small shallots, finely chopped
- 1 large jalapeno pepper, minced
- 1 tablespoon cilantro, chopped
- 1/8 teaspoon salt
What’s Next:
Go ahead & preheat your grill to medium heat.
In a large bowl- combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper & 1 tablespoon of lime juice. Mix into a paste.
Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
Meanwhile, let’s move on to the Mango Salsa. In a medium bowl- combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt.
Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve.
World Cup Whisky & Orange Ribs Recipe
With the World Cup officially kicked off, let’s celebrate the best way we know how- Whisky & Orange Ribs recipe! Enjoy these tasty, will-lick-your-fingers recipe & get back to the Ecuador vs Poland game!
Ingredients:
- 2 pounds ribs
- black pepper
- 2 tablespoons orange marmalade
- 2 tablespoons sugar
- 1 tablespoon whiskey
- 1 tablespoon orange juice
- 2 tablespoons tomato paste
- 3 tablespoons ketchup
- 2 tablespoons apple cider vinegar
What’s Next:
Go ahead & preheat your oven to 350 F or 175 F, or get the grill going on high.
Rub the ribs with black pepper and place in a non-metallic dish.
In a medium saucepan- place all other ingredients & gently heat on medium-heat until melted.
Once melted, turn up heat & boil for 10–15 minutes, or until thickened.
Pour the glaze over ribs, turning to coat, and then roast in the oven for 1 hour, basting the ribs with the glaze halfway through. Either continue cooking in the oven for 30 minutes or finish over hot coals on the barbecue, turning occasionally, until the ribs are cooked through and sticky. Serve with salad.
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