The Grill Recipes Blog

Grilled Chicken Fillet with Spicy Curry Sauce

2011-03-29T00:21:00.000-07:00

INGREDIENTS

1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons curry paste

1 1/2 teaspoons chilli
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar

DIRECTION

Prepare the sauce

In a heavy saucepan sauté gingerroot and garlic in oil over moderately heat. Add curry powder, coriander, curry paste, chilli, and cumin, stir together for about 1 minute. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.

Preheat the grill, for medium heat

Brush the chicken fillet with oil, salt and pepper. Grilled the chicken until golden brown.

Serve in the plate with the spicy curry sauce.

The Foodie Blogroll Publisher Program

2011-03-01T21:28:00.000-08:00

Couple days ago I received email from Foodie Blogroll which inform about their new publisher program. Based on their explanation, it's quite attractive compared to others. Using CPM scheme, I think it's good for those who has huge traffic. We just don't have to wait for an uniqeu hit to their ad/banners to get paid.

For me, the most interesting about this new publisher program is they offer refferal fees if we could lead other blogger to join this program. Beside they also count hit from non US visitor to our blog. Quite good, isn't it? Well, currently I'm waiting for their approval to my submission, hopefully they'll approved me :)

For more details just visit to their publisher page directly.

The most expensive beef ever...

2010-07-06T21:12:00.000-07:00

It is believed that the most expensive beef is the Wagyu beef. Originally, the beef are harvested from wagyu cattle which breed in Kobe, Japan. In Kobe, the cattle get special treatments from the farmer. Everiday the cattle are fed with beer, massaged with sake, brushed to set their fur, and fed in grain fedder.

Due to the popularity of wagyu/kobe beef in United States and Europe, its make people try to duplicate the beef. They crossbred the domestically-raised wagyu with Angus cattle. They also apply some of Kobe traditiosn, like fed their cattle with beer and massaged with sake. However, there's still differences between the original Kobe beef and "Kobe style" beef. Some said that the "Kobe style" beef have darker meat and a bolder flavor.

Blogger Buzz: Blogger integrates with Amazon Associates

2010-07-06T21:09:00.000-07:00

Blogger Buzz: Blogger integrates with Amazon Associates

Rebirth

2010-07-01T06:09:00.000-07:00

Wow....!!! it's been 6 month since my last post. I've realized that my last post is in last christmast. What a shame, isn't it? hehehehe

During that time, I've been busy with my job. Goin to work from monday to friday is become my regular activities, and it's really killing me. I miss the smell of grilled beef, lamb, pork (yummy..!!!).

But now, I think it's time to smokin' the kithchen again..

So let's grilling dude.

Merry Christmas

2009-12-26T05:09:00.000-08:00

Lets welcome the year which is fresh

Lets welcome the year which is fresh and new,

Lets cherish each moment it beholds,

Lets celebrate this blissful New year.

MERRY CHRISTMAS TO ALL OF YOU

Grilled Sweet Potatoes

2009-10-17T18:01:00.000-07:00

It's another quick and simple grill recipe. It is also perfect dish for those veggie who don't eat meat.

INGREDIENTS

4 medium sweet potatoes
1/2 cup melted butter
3 tablespoons brown sugar
1 teaspoon ground cinnamon

DIRECTION

In a pan/pot boil 3/4 lt water. While wait for the water fully boiled, clean sweet potatoes and cut into 1/2 inch slices.

Put the potatoes in boiled water for 5-10 minutes, or until the potatoes start to soften. (Be carefull don't overboil the potatoes and make them too soft). After 5-10 minutes, cool and peal the potatoes.

In a bowl, combine butter, brown sugar and cinnamon. Brush over the potaoes.

Preheat the grill for medium low heat.

Grill the potatoes for 10-15 minutes, turning once.

Grilled Korean Sirloin Beef

2009-09-24T04:50:00.000-07:00

Why don't we try some asian flavour here... Let start with Korean Grilled Cuisine.

INGREDIENTS

2 lb sirloin beef, slice into very thin strips.
3 green onions, finely
4 garlic cloves, choped.
5 tablespoon soy sauce
2 tablespoon sesame oil
2 tablespoon rice wine
1 tablespoon sesame seeds
sugar
black pepper

DIRECTION

Prepare the marinade by mixing onions, garlic, soy sauce, sesame oil, rice wine, sesame seeds, sugar and black pepper in a large bowl.

Marinate the beef for six hour or overnight for better result.

Preheat the grill for medium heat.

Grill the beef until it turns colours. Be careful, since it's very thin strips, don't let the beef overcooked.

Grilled Sirloin in Bourbon Marinade

2009-06-21T19:20:00.000-07:00

INGREDIENTS

1/2 cup water
1/2 cup soy sauce
3 tablespoon honey
1 teaspoon dry mustard
1 teaspoon garlic powder
3 1/2 lbs sirloin steak

DIRECTION

Prepare marinade ingredients: Pour water, bourbon, soy sauce, honey, dry mustard, and garlic powder into a large zip top bag. Seal bag and lay flat on the counter. Massage the bag with your fingers to dissolve any mustard and garlic powder granules and mix the ingredients.

Add steak to the bag. Refrigerate overnight, or for at least six hours, turning occasionally.

Place bag on counter about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.

Grill about 10 minutes per side, or until about 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.

Taken from : Recipezaar

Grilled Corn With Melty Butter

2009-03-27T19:31:00.000-07:00

This is the perfect example for great dishes that doesn't need any complicated ingredients. All you need is only several ears fresh sweet corn, and the grill. Here's the complete recipes :

INGREDIENTS

5 ears frsh sweet corn, in their husk.
Butter (optional)

DIRECTION

Preheat the grill for high heat.

Place the corn (in their husk) directly in the grill. Turn the corn occasionally. Grill until the husk are chared on all side.

Remove the corn from the grill, and carefully remove the silks and chared husks from the corn. Initially, it's tasty enough to directly serve the grilled corn. But I often place butter on all side of the grilled corn and love to see them melted.

Grilled Japanese Shiitake

2009-03-09T03:41:00.000-07:00

I think it's a little bit difficult to find some grilled dishes for vegetarian. Honestly, I still doesn't understand why they refused to eat meat. I think it's too damn yummy to be refused, especially the grilled one hehehe. But, we won't disccus about it in this blog. However, luckily I found some grilled recipes that excludes meat. Even I'm not sure it is totally meat free! Anyway, just check this recipes out!

INGREDIENTS

1 1/2 lb large fresh shiitake mushrooms, stems cut off and discarded
1 tablespoon peeled fresh ginger, minced.
1 1/2 tablespoons dry Sherry
2 scallions, sliced into very thin strips
1 tablespoon soy sauce
1 1/2 teaspoons rice vinegar
2 1/2 tablespoons vegetable oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

DIRECTIONS

In a large bowl, stir together ginger, sherry, soy sauce, rice vinegar, sugar and 1/2 tablespoon oil.

Marinate maushrooms with salt, pepper and remaining oil.

Preheat the grill, for medium heat.

Grill the mushrooms until lightly browned and tender, turning over occasionally. Put the grilled mushrooms into sauce bowl, then add scallions and stir until fully combined.

Grilled Butter Sandwich

2009-02-14T08:53:00.000-08:00

It's another very simple grill recipes. I often prepare this recipes for breakfast.

INGREDIENTS

2 teaspoons margarine
2 slices white bread
1 1/2 tablespoons peanut butter

DIRECTIONS

Spread 1 teaspoon of margarine onto one side of each bread. Put the margarine sides together. Spread peanut butter over one slice of bread. Remove the other slice of bread from the back of the peanut butter slice, and place margarine side out over the peanut butter.

Preheat the grill for medium heat.

Fry the sandwich until golden brown on each side.

Grilled Peaches and Cream

2009-02-04T08:12:00.000-08:00

Yes this is another grilled desert recipes. Actually, I've never thought about grilling peaches, but I guess it is great things to try! Here's the complete recipes,

INGREDIENTS

4 peaches, halved and pitted
2 tablespoons clover honey
1 cup soft cream cheese with honey and nuts
1 tablespoon vegetable oil

DIRECTIONS

Preheat a grill for medium-high heat.

Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

This recipes taken from allrecipes.com

Grilled Honey Pineapple

2009-01-26T04:24:00.000-08:00

INGREDIENTS

1 fresh pineapple - into 1 inch boxes
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

DIRECTIONS

Put pineapple in a resealable plastic bag. Add honey, butter, hot pepper sauce and salt. Seal bag and shake it. Marinate for overnight or at least 30 minutes.

Preheat the outdoor grill for high heat.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Grilled Butter Corn

2009-01-12T07:16:00.000-08:00

INGREDIENTS

4 ears sweet corn
1/4 cup butter
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese

DIRECTIONS

Peel back husks from corn to within 1 in. of bottom; remove silk. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string. Soak in cold water for 20 minutes; drain.

Grill corn, covered, over medium heat for 20-25 minutes or until tender, turning often. Serve with Parmesan cheese.

Welcome 2009

2008-12-31T22:01:00.000-08:00

Hope this new year brings you :

Hopes for a bright future
Affection and love
Peace for the heart
Prosperity thats unlimited
Year round fun

HAPPY NEW YEAR 2009

taken from 123greetings

The Grillicious Shopping Guide

2008-12-30T08:07:00.000-08:00

Yes we are at the end of the year, and the new year is coming. New year means new in everything. New life, new resolutions, new career and probably new kitchen stuff (I didn't suggest for new wife or husband hehehehe). Yes I really mean it when I say new kitchen stuff. Have you check your kitchen before? Have you find any broken microwave, old fashioned refrigerator or may be some dishwasher from The Flinstones era? If you're kitchen full with those stupid stuff, I think it's time for you to throw those things away from your cooking castle. 2009 is the time for new microwave, refrigerator, dishwasher and of course new grill!

The next question is, where do I find those thing? The question is nowhere! Yes ,You wouldn't find those modern kitchen stuff anywhere. Why? Because you have to buy it by yourself hehehe. Where do I buy those things? I choose to buy online. I think it's easier for busy person like me. Just click, click and click, it will be delivered to you soon. One of my favourite shopping site is shopwiki. This site is easy to navigate, and the most important is it has a buying guide for every stuff. For example, if you want to buy new refrigerator online, this site would provide complete refrigerator buying guide. Starts from size, style, noise and location and some other features. This buying guide is very helpful for us to chose the right refrigerator to our needs.

Grilled Beef Shish Kebabs

2008-11-19T20:59:00.000-08:00

The shish kebabs is almost looks like a satay in south east asia. It's basically a dish consisting of meat threaded on a skewer. Sometimes it isn't only meat, vegetables and fruit are often threaded on the skewer as well. If you'd like to make this famoust Turkish dishes by yourself, I'll try to share the recipes for you. Here's the complete shish kabobs recipes :

INGREDIENTS

2 lbs beef, cut into small cubes
1/2 cup olive oil
1 tablespoon white vinegar
1/2 teaspoon coriander
1/2 teaspoon paprika
1 teaspoon cumin
1 teaspoon minced garlic

DIRECTIONS

In a bowl, combine olive oil, white vinegar, coriander, paprika, cumin and minced garlic. Pour the marinade into plastic freezer bag and add the beef cubes. Marinate in the refrigerator for about 24 hours.

Soak the skewer for about 30 minutes.

Remove the meat from refrigerator and thread meat cubes onto soaked skewers.

Preheat the grill for medium head.

Grill for about 10 minutes each side, or until desired doneness.

Serve the shish kebabs with white rice, salad or pita bread.

What The Hell is Going On With Bidvertiser

2008-10-27T04:33:00.000-07:00

It's been two days I couldn't see Bidvertiser ads on my blog. I don't know what is going on with them, suddenly it dissapear. Hey, what's going on with you? I'm kinda missing you.

Grilled Chicken Satay with Peanut Sauce

2008-10-19T07:31:00.000-07:00

Satay is famous among Asian countries, especially in Southeast Asia. Wikipedia said it may originate in Java, Indonesia. It's very easy and simple recipes, consisting cubed beef on bamboo skewers. There's various type of sauce to serve satay with. Some people use black soy sauce, sliver of onion and chili (Asian love chili very much). But my favorite is peanut sauce. Here's the complete recipe.

INGREDIENTS

satay :
1 pound boneless chicken, cubed.
bamboo skewers

season sauce :
4 tablespoon sweet soy sauce
3 tablespoon peanut paste
2 tablespoon oil
bamboo skewers

peanut paste :
1/2 pound dry roasted peanut (unsalted)
500 ml coconut milk
salt

peanut sauce :
peanut paste
6 tablespoon sweet soy sauce
a cup red onion
chili powder

DIRECTIONS

Blend all peanut paste ingredients on blender together. Put four cubed chicken on each skewers. In a small bowl, stir together sweet soy sauce, peanut paste and oil to make season sauce.

Preheat the grill for medium heat.

Grill the chicken satay for about 5 minutes each side(medium done). Remove from the grill and dipped in season sauce. Grill again until completely done.

To make peanut sauce, blend all peanut sauce ingredients and cook over low heat for about ten minutes (stir constantly). Serve hot with grilled satay.

Grilled Banana with chocolate sauce and vannila ice cream

2008-10-11T10:41:00.000-07:00

On Friday night when I review my blog, I’ve just realize that I’ve never posted any desert recipes before. So far I just concentrate on main course recipes. But now, I’ll try to start posting desert recipes on this blog. But of course, it has to be grilled! For the beginning I’ll post a very simple recipe. All you need is just a banana and various additional topping (it’s up to you, you can put anything you want). In this recipe I use chocolate sauce, almond, vanilla ice cream and strawberry. So simple, isn’t it? It only takes less than 20 minutes. And here’s the complete recipe.

INGREDIENTS

2 bananas, unpeeled

Chocolate sauce

Strawberry

Vanilla ice cream

Honey (optional)

DIRECTIONS

Slice bananas in a half lengthwise and crosswise. If you like sweet, you can brush honey on cut sides of bananas.

Preheat grill for low heat.

Grill bananas for over 2 minutes each sides, or until grill marks appear.

Put grilled bananas on a serving plate. Top the bananas with two scoops of vanilla ice cream and chocolate sauce. Sprinkle almonds on top of ice cream. Place strawberry or cherry for the final touch.

Remember, this is a basic recipe and it’s customizable. You can change the ice cream with whipped cream, or change the chocolate sauce with melted cheese. Just let your imagination lead your way!

Foodbuzz Rocks!!!

2008-10-06T08:39:00.000-07:00

It’s almost a month I didn’t post any recipes in this blog, because I had some problem with my PC. I don’t know exactly about the trouble, but suddenly I couldn’t boot my PC. It’s totally black out! There’s nothing I can do to fix it. And the only way is I have to reprogram my PC and it means I lost everything in my PC. I’m so desperate because I put all my recipes and my pictures there. I started to think about stop blogging and closed this blog. But yesterday, when I checked my email, I read a message from foodbuzz. It said that I got my first payment from foodbuzz featured publisher program. Wow! It’s surprising. Because when I joined for the first time, I didn’t expect a lot from this program. And the most important thing is it’s already sent to my PayPal account! So excited, because it’s the first payment I got for monetizing my blog hehehe. And you know what? It brings my blogging spirit back. MONEY DOES MATTER, doesn’t it? Hahaha.

Grilled Potatoes with Blue Cheese

2008-09-10T21:13:00.000-07:00

INGREDIENTS

4 large potatoes slice in half lengthwise
2 pkg. (4-oz. each) blue cheese
1/2 c. (1 stick) butter or margarine, softened
2 tsp. chopped fresh parsley
1 tsp. coarsely ground black pepper
2 tsp. salt
onions, cut in 1/4-inch thick slices
aluminum foil

DIRECTIONS

In a small bowl, stir together blue cheese, butter, parsley, pepper and salt. Spread this mixture on each sides of both halves potatoes.

Put 6 to 8 onion slice inside of potatoes. Put each potato back together and wrap each potato separately in a piece of alumunium foil.

Preheat the grill for about 400F.

Put thel foil wrapped potatoes on grill and cover the grill. Turn the potatoes every 15 minutes. Grill for about 50-60 minutes.

No Picture Yet

Grilled Oyster with White Wine

2008-08-15T17:31:00.000-07:00

INGREDIENTS

1 Dozen Oyster
2 tablespoon white wine
1/2 cup melted butter
1/2 cup lemon juice
parsley

DIRECTIONS

Blend together white wine, butter, lemon juice and parsley.

Preheat grill for high heat

Grill oyster for about five minutes, or until it open. Spoon the blended sauce over the oyster. Grill again for about five minutes.

Grilled Pork with Balsamic Vinegar

2008-08-05T10:07:00.000-07:00

INGREDIENTS

2 pork tenderloins
1 cup balsamic vinegar
1 teaspoon chopped garlic
1/4 cup olive oil
3 tablespoons fresh rosemary
Salt and pepper to taste

DIRECTIONS

Combine vinegar, garlic and oil with rosemary. Add pork tenderloins and marinate them for 20 minutes in the refrigerator.

Preheat a grill for medium heat.

Remove from marinade. Season tenderloins with pepper and salt. Grill over medium heat, for 15-25 minutes.

Grilled Chicken Cordon Blue

2008-07-27T08:31:00.000-07:00

INGREDIENTS

6 boneless, skinless chicken breast
6 slices Swiss cheese
3/4 cup seasoned bread crumbs
6 thin slices deli ham
3 tablespoons olive or vegetable oil

DIRECTIONS

Flatten the chicken breast. Place a slice of ham and swiss cheese on each chicken breast. Fold in half and secure with toothpicks. Brush with oil and roll in bread crumbs.

Preheat a grill for a medium heat

Grill and covered for 15 minutes.

Grilled Golden Seabass

2008-07-17T01:49:00.000-07:00

INGREDIENTS

1 pound fresh sea bass
1 teaspoon olive oil
1 tablespoon lemon juice
salt and pepper to taste
1 bay leaf

DIRECTIONS

In a small bowl, stir together olive oil, lemon juice, pepper, salt and bay leaf. Rub fish with mixture inside and out.

Preheat an outdoor grill for medium heat.

Grill the fish over medium heat for 8 to 10 minutes each side.

Grilled Lobster With Ginger, Garlic, and Soy Sauce

2008-07-04T16:18:00.000-07:00

INGREDIENTS

1 1/2 cups olive oil
9 tablespoons soy sauce
6 garlic cloves, minced
6 tablespoons minced peeled fresh ginger
6 2-pound live lobsters
6 tablespoons chopped green onions

DIRECTIONS

Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Set aside. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.)

Prepare barbecue (medium-high heat). Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with remaining lobsters.

Transfer 1 lobster, shell side down, to work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Repeat with remaining lobsters.

Place lobster halves, meat side up, on barbecue. Brush meat with some basting sauce; sprinkle with salt and pepper. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, about 9 minutes. Remove from barbecue; arrange lobsters on platter. Brush with more sauce and sprinkle with green onions. Serve, passing remaining sauce separately.

Grilled Beef Teriyaki

2008-06-22T18:39:00.000-07:00

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

2008-06-12T20:01:00.000-07:00

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

2008-06-06T10:35:00.000-07:00

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

2008-06-01T09:02:00.000-07:00

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.

Grilled Duck with Soy Lime Sauce

2008-05-26T09:05:00.000-07:00

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.

Grilled Spicy Calamari with Mango Sauce

2008-05-14T17:02:00.000-07:00

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

Grilled Turkey Breast

2008-05-07T20:26:00.000-07:00

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. Secure skin to underside of breast with toothpicks.

Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2-1/4 hours or until a meat thermometer reads 170 degrees F and juices run clear. Cover and let stand for 10 minutes.

Meanwhile, pour pan drippings into a measuring cup; skim fat. In a saucepan, combine the cornstarch and water until smooth. Add the orange juice, orange peel, lemon peel, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.

Grilled Chicken with Beer and Lime Juice

2008-05-01T18:49:00.000-07:00

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 and juices run clear, about 7 minutes per side.

Grilled Duck with Black Pepper

2008-05-01T16:52:00.001-07:00

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.

Grilled Salmon with Brown Sugar Marinade

2008-05-01T16:26:00.000-07:00

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.

Grilled Steak and Onions with Rosemary-balsamic Butter Sauce

2008-04-24T23:16:00.000-07:00

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, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.

Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.

Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

Grilled Lamb Chops with Herbs

2008-04-24T22:53:00.000-07:00

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, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.)

Heat 3 tablespoons oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add lemongrass paste, then reduce heat to moderately low and cook, stirring constantly, until paste begins to stick to bottom of skillet and is very thick, 8 to 12 minutes. Transfer paste to a bowl and cool to room temperature, about 10 minutes.

Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 12 and up to 24 hours.

Prepare grill for cooking over direct heat with medium-hot charcoal.

Grill lamb on a lightly oiled grill rack, covered only if using a gas grill, loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of lemongrass paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes. Discard wooden picks.

Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.

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2008-04-24T05:15:00.000-07:00

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Grilled Pork Tenderloin with Pipian Sauce

2008-04-24T04:26:00.000-07:00

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, reserved 1/4 cup liquid, cilantro, lettuce, broth, radishes, and seed mixture to blender. Blend sauce until smooth, stopping occasionally to push down ingredients.

Heat 1 tablespoon oil in large skillet over medium heat. Add sauce; cook until thickened, about 4 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper. Grill until cooked through, about 2 minutes per side. Divide among 4 plates. Stir sauce over medium heat until heated through. Spoon sauce over pork.

Grilled Lobster and Potatoes With Basil Vinaigrette

2008-04-23T22:42:00.000-07:00

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 knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.

Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).

While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.

Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.

Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.

Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.

Grilled Lamb With Thyme and Allspice

2008-04-23T22:07:00.000-07:00

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 over turned-off burner or burners), covered, without turning, until thermometer inserted into thickest part of roast. To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 15 minutes.

Let lamb stand on a cutting board, uncovered, 30 minutes.

Grilled Beef Skirt With Blue Cheese Dressing.

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.

Grilled Chicken With Black Beans and Rice

2008-04-15T10:16:00.000-07:00

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 liquid is absorbed. Add a little more chicken broth or water if needed. Add the black beans, tomatoes, corn, and parsley. Continue cooking until rice is tender, about 10 minutes longer.

Grill the marinated chicken over hot coals for about 10 to 12 minutes on each side, or until cooked through. The time will depend on thickness. Juices will run clear when pierced with a fork.
Serve grilled chicken with the rice with black beans.

Grilled Chicken with Spinach, Feta and Red Pepper Sauce Recipe

2008-04-15T10:12:00.000-07:00

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.

Grilled Chicken and Watercress Salad with Canadian Bacon

2008-04-15T10:10:00.000-07:00

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. Add 1 tablespoon of the vinegar to the skillet, then scrape it onto the plate.

In a small bowl, mix the mustard with the lemon juice, remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar; season with salt and pepper.

Season the chicken with salt and grill over a hot fire until lightly charred and just cooked, about 4 minutes per side. Transfer to a carving board.

In a large bowl, combine the watercress, walnuts, croutons, Canadian bacon and raisins. Add the dressing and toss to coat. Cut each breast into 3 crosswise pieces on the bias. Mound the salad on plates, top with the chicken and serve.