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Showing posts from June, 2008

Grilled Beef Teriyaki

INGREDIENTS

1 1/2 pounds flank steak
10 fluid ounces teriyaki sauce
1 teaspoon ground ginger
1 tablespoon dark sesame oil
1/8 teaspoon cayenne pepper
1 tablespoon grated orange zest
2 cloves garlic, minced
1/4 cup cider vinegar
1/4 cup water

DIRECTIONS

In a medium bowl, mix teriyaki sauce, ginger, sesame oil, cayenne pepper, orange zest, garlic, vinegar and water. Place steak in a shallow dish, and pour marinade over meat. Cover, and refrigerate for at least 2 hours.

Preheat grill for high heat.

Lightly oil the grate, and place meat on grill. Cook for 3 to 5 minutes per side. Serve on top of rice.

Grilled Italian Zuchhini

INGREDIENTS

3 Large Zucchini cut into 1/2-inch-thick slices
3 Tablespoons Olive oil
2 Minced garlic cloves
2 Tablespoons chopped fresh oregano
1 teaspoon chopped fresh rosemary
salt
pepper

DIRECTIONS

Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic and rosemary. Season zucchini slices generously with salt and pepper.

Prepare barbecue on medium-high heat

Grill until zucchini is tender, about 4 minutes per side.

Grilled Italian Potatoes

INGREDIENTS

3 pounds potatoes
3 chopped garlic cloves
1 cup thinly sliced green onions
3 tablespoons chopped parsley
3 tablespoons grated Parmesan
2 teaspoons chopped fresh oregano
4 tablespoons olive oil

DIRECTIONS

Bake potatoes in large pot of boiling salted water about 15 minutes. Drain potatoes; cool. Preheat barbecue. Cut potatoes in half. Add 2 tablespoons olive oil and toss to coat. Grill potatoes until golden brown about 5 minutes. Drizzle 2 tablespoons remaining olive oil over potatoes. Add chopped garlic, green onions, chopped parsley, parmesan and oregano. Season with salt and pepper.
Serve the potatoes warm.

Grilled Lamb with Thai Seasoning

INGREDIENTS

2 pounds lamb chops
3 cloves garlic, peeled and crushed
1/4 cup chili sauce
1/4 cup fish sauce
1 tablespoon grated fresh ginger root
1 1/2 tablespoons dark sesame oil


DIRECTIONS

In a medium bowl, whisk together fish sauce, chili sauce, garlic, ginger and sesame oil. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score lamb chops and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours for better result.

Preheat an outdoor grill for high heat.

Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.