Texas hotdog sauce

April 29, 2008 | Posted by Lorena as Grilling Out Recipes, Recipe at 6:20 pm | Comments »

Serve over hotdogs — yum yum!

Ingredients
1 tablespoon vegetable oil
4 ounces ground beef
4 ounces ground pork
4 beef frankfurters, diced
1/4 cup diced sweet onion
1/2 clove garlic, peeled and minced
1/2 teaspoon browning sauce
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1/4 (10.75 ounce) can tomato soup
2 1/2 cups water
3/4 teaspoon paprika
1/2 teaspoon chili powder
3/4 teaspoon ground cinnamon
1/2 cup fine dry bread crumbs

Directions

Heat vegetable oil in a large, deep skillet over medium high heat. Place ground beef, ground pork, frankfurters, and sweet onion in the skillet. Cook until meat is evenly brown and onion is soft. Drain and lower heat. Mix in garlic, browning sauce, ground black pepper, salt, tomato soup, water, paprika, chili powder, cinnamon and dry bread crumbs. Slowly simmer until thick, about 25 minutes.

Hotdog relish

April 10, 2008 | Posted by Lorena as Grilling Out Recipes, The Sides at 9:24 am | (1) Comment »

Prepare this delicious relish for a picnic lunch or your barbecue. It adds a whole new dimension to hotdogs — a little spicy, a little spicy, with a bit of a crunch. Yum! Just mix in a bowl and chill. Can be stored for up to five days.

Ingredients

1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped dill pickle
1/4 cup chopped pimento pepper
1/4 cup chopped celery
1/4 cup chopped sweet pickles
1 cup brown or yellow mustard
1 cup ketchup
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce

Cedar Plank Grilled Salmon Recipe

June 29, 2007 | Posted by Allison as Grilling Out Recipes, Seafood Recipe at 7:09 am | Comments »

Well folks, not only is it Friday, but our time has come to a close on grilling out recipes. But never fear, dear readers, we’ll be sending you off in a bang today!

Always wanted to try cooking with those handy dandy cedar wood planks? Well, now is your time to shine! Grab a couple & come along with me as we take on this delicious Cedar Plank Grilled Salmon Recipe!

Ingredients:

Untreated cedar plank
1 red pepper
1 small onion
16 stalks asparagus
2 large mushrooms
Cooking spray
1 tsp Mrs. Dash Garlic and Herb Seasoning
2 pounds salmon filets, boneless skinless
1 tsp coarse salt
1 tsp Mrs.Dash Original Seasoning
1 tsp rosemary leaves
1/2 cup grainy Dijon mustard
2 tbsp brown sugar
Squirt bottle of water
2 tbsp olive oil
1 tbsp balsamic vinegar
1 loaf foccacia bread

What’s Next:

On the night before make sure that you soak your plank in water until you are ready to cook with it.

Preheat BBQ to med (approx 350º F).

Cut pepper and onion into large chunks, heaping into center of veggie basket as you cut.

Snap off bottom node of each asparagus stalk and discard.

Break remaining asparagus stalks into 2 or 3 pieces and quarter mushrooms. Place all in basket.

Spray veggies with cooking spray, sprinkle with spice and place on lower rack of BBQ.

Rinse the salmon thoroughly under water, then pat dry with a paper towel. On one side only, smear salmon with the salt, spices and mustard then sprinkle on the brown sugar.

Place the presoaked plank on the grill. Close the lid for a few minutes but keep checking until you see smoke.

Turn the plank over and place the salmon, rub side up, on top of the plank.

Move the veggies to the top rack or on one side of the BBQ with reduced heat. Toss often.

The salmon will be ready when it flakes off easily with a fork (approx 10-15 minutes).

Squirt the edges of the board if they catch on fire. You will have to keep lifting the lid to check.

Drizzle olive oil and vinegar in a small bowl for dipping.

Toss foccacia bread on top rack of BBQ for just a minute while serving up the plates.

Eat well & Laugh often!

Grilled Peppers Recipe

June 28, 2007 | Posted by Allison as Grilling Out Recipes at 7:16 am | Comments »

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!

Grilled Crab Cakes Recipe

June 27, 2007 | Posted by Allison as Grilling Out Recipes at 7:29 am | Comments »

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!

Grilled Pork Chops Recipe

June 26, 2007 | Posted by Allison as Grilling Out Recipes at 7:32 am | Comments »

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!

Grilled Pineapple with Vanilla Ice Cream Recipe

June 21, 2007 | Posted by Allison as Grilling Out Recipes at 7:27 am | Comments »

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!

Grilled Rosemary Trout Recipe

June 20, 2007 | Posted by Allison as Grilling Out Recipes at 8:30 am | Comments »

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!

Grilled Eggplant Panini Recipe

June 14, 2007 | Posted by Allison as Grilling Out Recipes at 7:12 am | Comments »

Ahh, grilled eggplant is one of life’s most wonderful treasures. What?! You’ve never had grilled eggplant?! Then you have no idea what you’re missing.

Here, try this Grilled Eggplant Panini Recipe on for size & quickly before anyone else finds out that you’ve never shared in this dish before.

Ingredients:

2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion

What’s Next:

Preheat grill to medium-high.

Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.

Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.

To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

Eat well & Laugh often!

Grilled Lemongrass Shrimp Recipe

June 13, 2007 | Posted by Allison as Grilling Out Recipes at 7:16 am | Comments »

It’s Wednesday, so no matter how bad you’re week has been thus far, you’re already in the middle of it & the weekend is showing itself around the corner.

And you know what that means! Weekend grilling fun! This delicious Grilled Lemongrass Shrimp Recipe is a perfect grilling tradition waiting to happen. One taste of the succulent lemongrass & you’ll be hooked!

Ingredients:

4 stalks fresh lemongrass
1/4 cup fresh-squeezed lime juice
1/4 cup tamari soy sauce
1/4 cup sesame oil
11/2 lbs (24) jumbo shrimp, peeled with tails left on
2 TB toasted sesame seeds (optional)

What’s Next:

Peel any dry, brownish leaves from the lemongrass. Cut each stalk in half lengthwise to form eight skewers. Soak them in cold water for 15 minutes. Whisk lime juice, tamari and sesame oil together.

Skewer three shrimp on each stalk of lemongrass. You may need to pierce shrimp with a paring knife first to help in sliding them onto the lemongrass stalks. Lay flat in a non-reactive dish and pour sauce over top, turning skewers to coat the shrimp.

Marinate 20 minutes. Grill over hot coals or on an indoor grill for two to three minutes on each side, or until shrimp are just pink and slightly firm. Sprinkle with sesame seeds (optional) and serve.

Eat well & Laugh often!

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