The Grill Recipes Blog

INGREDIENTS 4 skinless boneless duck breast halves 1/4 cup soy sauce 1/4 cup fresh lime juice 1 tablespoon minced garlic 1 1/2 teaspoons curry powder 1 tablespoon minced peeled fresh ginger 1 small onion, sliced 1 cup canned low-salt chicken broth Nonstick vegetable oil spray DIRECTIONS Whisk first 5 ingredients to blend in 8 x 8 x 2-inch glass baking dish. Add duck breast and onion. Cover and let marinate at room temperature 1 hour or refrigerate up to 3 hours, turning duck breast occasionally. Prepare barbecue. Remove duck breast from marinade. Strain marinade into medium saucepan; add broth. Boil about 14 minutes. Meanwhile, spray duck breast with vegetable oil spray. Grill or broil until just cooked through, about 4 minutes per side. Transfer to platter. Spoon sauce over duck breast and serve.

INGREDIENTS Grilled calamari : 8 pieces fresh calamari Juice of one lemon 1/4 cup olive oil 1/4 teaspoons salt 1/2 teaspoons pepper 1/4 teaspoons chili plakes Mango Sauce : 1/2 cup cubed mango 1 whole mango 1 1/2 inch knob fresh ginger 1 tablespoons dark soy sauce 1 tablespoons cornstarch 1 tablespoons bourbon 1/4 cup water zest and juice of half lime DIRECTIONS Clean calamari and remove the tentacles. Make slits in each calamari. Mix olive oil, lemon juice, chilli flakes, salt and pepper in a non reactive bowl. Marinated calamari for about 10 minutes only. Preheat grill or barbecue. Grill calamary, 3 minutes per side. Meanwhile, scoop the roasted mango out of the skin. Place in a saucepan with the cubed mango, cornstarch, ginger, bourbon and soy sauce. Heat, stirring occasionally until a thick sauce forms. Serve the calamari with mango sauce

INGREDIENTS 1 (4 pounds) turkey breast 1/4 cup fresh parsley sprigs 1/4 cup fresh basil leaves 3 tablespoons butter 4 cloves garlic, halved 1/2 teaspoon salt 1 medium lemon, thinly sliced 1 medium orange, thinly sliced 1 tablespoon cornstarch 2 tablespoons water 1 cup orange juice 1 teaspoon grated orange peel 1 teaspoon grated lemon peel 1/4 teaspoon pepper DIRECTIONS Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. S

INGREDIENTS 1 lime, juiced 1 (12 fluid ounce) can light colored beer 1 teaspoon honey 2 cloves garlic, minced 2 tablespoons chopped fresh cilantro Salt and pepper 4 skinless, boneless chicken breast halves DIRECTIONS In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender

INGREDIENTS 1/4 cup Worcestershire sauce 2 tablespoons olive oil 1/2 teaspoon hot sauce 2 tablespoons minced garlic 1/4 teaspoon black pepper 8 skinned, boned duck breast halves DIRECTIONS Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight. Preheat a grill for medium-high heat. Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

INGREDIENTS 1 1/2 pounds salmon fillets 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil lemon pepper to taste garlic powder to taste salt to taste DIRECTIONS Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.