The Grill Recipes Blog

INGREDIENTS (1 1/4-inch-thick) New York strip steaks (each about 6 ounces) 8 tablespoons (1 stick) chilled unsalted butter, divided 1 large shallot, minced 1/2 cup balsamic vinegar 2 large fresh rosemary sprigs 2 pounds mixed sweet onions, large shallots, baby leeks, and green onions 2 tablespoons olive oil 2 tablespoons orange juice DIRECTIONS Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands). Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks

INGREDIENTS 6 (1 1/4-inch-thick) loin lamb chops (2 to 2 1/2 lb total) 1 12/ teaspoons cumin seeds, toasted and cooled 3 fresh lemongrass stalks, root ends trimmed and 1 or 2 tough outer leaves discarded from each 2 large shallots, chopped (1/2 cup) 4 garlic cloves, chopped 1 1/2 tablespoons chopped peeled fresh ginger 1 1/2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon turmeric 1/4 teaspoon cayenne 3 tablespoons water 1/4 cup plus 3 tablespoons vegetable oil 1/4 teaspoon finely grated fresh lime zest 1 tablespoon fresh lime juice 1/2 cup small fresh basil leaves 1/4 cup small fresh mint leaves 1/4 cup fresh cilantro leaves DIRECTIONS Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle. Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally

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INGREDIENTS 1 1- to 1 1/4-pound pork tenderloin, cut into 1/2-inch-thick medallions 3 tablespoons vegetable oil 1/2 onion, coarsely chopped 3/4 cup pumpkin seeds (pepitas) 1/4 cup peanuts (1 1/2 ounces) 1/4 cup sesame seeds (1 1/2 ounces) 2 garlic cloves, minced 4 cups water 12 ounces tomatillo,* husked 2 teaspoons coarsely chopped seeded jalapeño chili 1 1/2 cups fresh cilantro leaves 1 1/2 cups torn romaine leaves 1 1/4 cups low-salt chicken broth 3 radishes, trimmed, chopped DIRECTIONS Place pork between 2 sheets of waxed paper. Pound to 1/4- to 1/2-inch thickness. (Can be made 4 hours ahead. Cover; chill.) Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 5 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside. Place 4 cups water, tomatillos, and jalapeño in small saucepan. Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer tomatillos, jalapeño

INGREDIENTS 4 (1 1/4- to 1 1/2-pound) live lobsters 2 pounds small (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed) 3 tablespoons red-wine vinegar 5 tablespoons fresh lemon juice 3 garlic cloves, minced 1/2 teaspoon dried hot red-pepper flakes, or to taste 1 teaspoon sugar 1/2 teaspoon salt 2/3 cup extra-virgin olive oil 1/2 cup chopped fresh basil 1/2 pound baby arugula (about 10 cups loosely packed) DIRECTIONS Plunge lobsters headfirst into a 12-quart pot of boiling salted water. Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil. Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander. When lobsters are cool enough to handle, twist off claws (including knuc

INGREDIENTS 6 1/2- to 7-lb bone-in leg of lamb 4 large garlic cloves 1 1/2 teaspoons salt 2 tablespoons olive oil 1 teaspoon fresh lemon zest 1 tablespoon fresh lemon juice 5 teaspoons minced fresh thyme 1 teaspoon black pepper 1/2 teaspoon ground allspice DIRECTIONS Mince garlic, then mash to a paste with salt. Stir together garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice. Put lamb, fat side up, in a large ceramic or glass dish. Using a paring knife, make 1 1/2-inch-long slits (about 2 inches deep) 2 inches apart all over leg. Reserve 1 teaspoon thyme mixture and push remainder into slits, then rub all over with reserved teaspoon of mixture. Marinate lamb, covered and chilled, 12 hours. Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). If using a gas grill, preheat all burners on high, covered, 10 minutes, then turn off all burners except burner closest to you. Oil grill rack, then grill lamb over area with no coals (or ov

INGREDIENTS 2 pounds beef skirt steak 2 tablespoons lemon juice 1/3 cup prepared spicy brown mustard 1 pinch salt and pepper to taste 1 cup blue cheese dressing DIRECTIONS In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours. Preheat a grill or large skillet for medium-high heat. Grill or fry s

INGREDIENTS 1/2 cup chicken stock 1/4 cup balsamic vinegar 1/4 cup orange juice 1 teaspoon honey 1 tablespoon cornstarch 1/4 cup chicken stock 1 cup fresh blueberries 2 teaspoons chopped fresh chives 4 (6 ounce) salmon steaks 2 tablespoons olive oil salt and pepper to taste DIRECTIONS Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1

INGREDIENTS 2 boneless pork chops 1/2 cup white wine 3 tablespoons olive oil 1 tablespoon lemon juice 1 clove garlic, crushed 1/2 teaspoon dried sage 2 teaspoons dried parsley Pepper, to taste Hickory wood chips DIRECTIONS Mix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours. Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.

INGREDIENTS 1/4 cup distilled white vinegar 2 teaspoons salt 1/2 teaspoon black pepper 1 tablespoon minced garlic 1 onion, thinly sliced 2 tablespoons olive oil 2 pounds lamb chops DIRECTIONS Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours. Preheat an outdoor grill for medium-high heat. Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the

INGREDIENTS 3 slabs pork back ribs 1/2 cup sugar 1/4 cup paprika 3 tablespoons seasoned salt 2 tablespoons chili powder 2 tablespoons ground black pepper 1 tablespoon celery salt 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons ground sage 1 teaspoon dry mustard 1 cup your favorite barbecue sauce 1/2 cup honey DIRECTIONS In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly.

INGREDIENTS 6 pounds pork spareribs 1/2 cup packed brown sugar 2 tablespoons chili powder 1 tablespoon paprika 1 tablespoon freshly ground black pepper 2 tablespoons garlic powder 2 teaspoons onion powder 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon cayenne 1 teaspoon jalapeno seasoning salt (optional) 1 teaspoon ground cinnamon Mop Sauce: 1 cup apple cider 3/4 cup apple cider vinegar 1 tablespoon onion powder 1 tablespoon garlic powder 2 tablespoons lemon juice 1 jalapeno pepper, finely chopped (optional) 3 tablespoons hot pepper sauce kosher salt and ground black pepper to taste 2 cups wood chips, soaked

INGREDIENTS 2 boneless pork chops, cut into 3/4-inch cubes 1 tablespoon Caribbean-style rub 1 (10 ounce) package couscous 1/2 cup dried cheries 2 cups boiling water 1/2 teaspoon salt 4 tablespoons olive oil 4 green onions, sliced 2 oranges, peeled and sliced 1 medium cucumber, sliced 2 tablespoons orange juice Zest of 1 orange 2 tablespoons chopped pecans 1 1/2 teaspoons brown sugar Salt and pepper, to taste DIRECTIONS In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium-hot fire for 8 minutes, turning occasionally to brown evenly. Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cherries and gre

INGREDIENTS 5 pounds pork spareribs, cut into serving size pieces 1/2 cup butter 1 medium onion, chopped 1 tablespoon minced garlic 1/2 cup distilled white vinegar 1 cup water 1 cup ketchup 1 cup hickory smoke flavored barbeque sauce 1 lemon, juiced salt and pepper to taste DIRECTIONS Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain. Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours. Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tende

INGREDIENTS 1/3 cup red wine vinegar 1 tablespoon spicy brown mustard 1 tablespoon honey 3 tablespoons extra virgin olive oil Dash garlic herb seasoning 1 to 1 1/2 pounds fresh tuna steaks DIRECTIONS Grill these delicious tuna steaks on the charcoal or gas grill or use a stovetop grill pan. Serve with roasted new potatoes or rice, along with salad greens for a delicious and light summer meal. Use sushi-grade tuna for the very best flavor. Combine the first 5 ingredients in a jar or covered container; shake to mix well. Put tuna in a food storage bag; add about 4 tablespoons of the mustard mixture. Seal the bag and let marinate for about 20 minutes.

INGREDIENTS 2 tablespoons olive oil 1 tablespoon butter 1 cup diced onion 1 cup diced bell peppers, red, yellow, and green 3 medium cloves garlic, finely minced 1 cup brown rice 1 teaspoon Cajun seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups chicken broth 1 can (15 ounces) petite diced tomatoes, drained 1 can (15 ounces) black beans, drained 1 cup fresh or frozen corn kernels 1 tablespoon fresh chopped parsley 4 to 6 boneless chicken breast halves Light balsamic vinaigrette 1 tablespoon honey Dash cayenne pepper Juice of 1 lime DIRECTIONS Wash chicken and pat dry. In a food storage bag, combine the chicken, vinaigrette, honey, cayenne, and lime juice. Marinate for 2 to 4 hours. Heat olive oil and butter over medium heat; add onion and sauté until tender. Add diced peppers and garlic. Continue simmering until tender. Add the rice, Cajun seasoning, pepper, salt, and chicken broth. Bring to a simmer; cover and simmer over low heat for about 12 minutes, until most of the

INGREDIENTS Grilled Chicken: 4 boneless, skinless chicken breasts 3 tablespoons extra virgin olive oil 2 tablespoon balsamic vinegar 4 teaspoons kosher salt Freshly ground black pepper Roasted Red Pepper Sauce: 2 grilled red bell peppers (about 2 pounds) 3 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar ¼ teaspoon salt Freshly ground black pepper 4 ounces crumbled feta cheese 12 ounces spinach DIRECTIONS To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours. To prepare sauce, place 2 grilled peppers, oil, vinegar, salt and pepper in a food processor; purée until smooth. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce. Serves 4.

INGREDIENTS 2 garlic cloves, minced 1 teaspoon minced rosemary 3 tablespoons plus 1 teaspoon extra-virgin olive oil Freshly ground pepper Four 6-ounce skinless, boneless chicken breast halves 1/2 cup diced whole wheat bread (1/2-inch) 1 1/2 ounces Canadian bacon, cut into 1/2-inch dice (1/2 cup) 1/4 cup golden raisins 2 tablespoons sherry vinegar 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice Salt Two 6-ounce bunches of watercress, thick stems discarded 1/4 cup walnut pieces DIRECTIONS Preheat the oven to 400°. In a large dish, combine the garlic with the rosemary, 1 tablespoon of the olive oil and 1 teaspoon of pepper. Add the chicken and turn to coat. Refrigerate for 30 minutes. Light a grill or preheat a grill pan. Spread the diced bread on a pie plate and bake for 5 minutes. In a small nonstick skillet, heat 1 teaspoon of the olive oil. Add the Canadian bacon and raisins and cook over moderately high heat until the bacon is browned, 1 minute. Transfer to a small plate. A