Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Stuffed Grilled Shrimp, Thai Style
And light 1 hour before grilling, or preheat the broiler to high 500#161#f.
Using a paring knife, remove legs from the shrimp.
Split the shrimp lengthw down the middle of the underside.
Rinse well under cold water.
Dry on paper towels.
In a medium bowl, combine the pineapple, green pepper, scallion, chili powd and salt and pepper.
Fill each shrimp with 1 tablespoon of the stuffing and cook them on the gri or broil for 3 minutes per side, until pale pink.
Serve immediately.
Stuffed Grilled Pork Chops
Prepare grill.
Combine water and butter in batter bowl; microwave until butter is melted.
Chop apple, onion and walnuts in food chopper.
Combine apple, onion, walnuts and stuffing with butter mixture.
Slice a pocket in side of pork chops with 5-inch self-sharpening knife without cutting through opposite side.
Stuff each chop with 1/4 cup stuffing mixture.
Grill chops over medium-high heat for 10 minutes.
Turn chops using bar-b-boss.
Continue grilling for 10-15 minutes or until pocket thermometer reads 170 degrees.
Stuffed And Grilled Corn Husks
Carefully remove the husks of each ear of corn, taking care not to rip the widest husks.
Select the 24 widest husks and set aside, covered with damp paper towels.
Cut 2 of the remaining husks into 8 long strips and reserve, covered with damp paper towels.
Cut the corn kernels from each cob and reserve.
In a large bowl whisk together the lime juice, garlic, jalapeno, cumin and cayenne.
Slowly add 6 tablespoons olive oil in a stream, whisking constantly.
Add the corn, potatoes, black beans, red bell pepper and season with salt and pepper, tossing to combine and coat with the dressing.
Taste and adjust seasoning if necessary.
Add the cilantro leaves, stirring to combine.
Place 2 corn husks, concave side up, on a work surface, overlapping them at the wider ends by 2 inches.
Center a third husk on top to the first two husks.
Arrange about a 1/2 cup of the vegetable mixture in the center of the husks.
Fold the sides of the corn husks up and over the filling to cover it completely.
Tie at either end with a corn husk strip to secure the filling, forming a cigar-shaped packet.
Make more packets in the same manner with the remaining ingredients.
Packets can be made up to 4 hours in advance.
Preheat grill or grill pan.
Brush the packets with the remaining 2 tablespoons olive oil and grill each packet for 6 minutes per side, covered.
If desired, cut each packet open and sprinkle grated cheese over vegetables.
Return packets to grill or broil until cheese is melted.
Serve immediately.
Stekt Marinert Makrell (Grilled Marinated Mac
Remove the backbones from the fish without cutting them in half, or have your fish dealer remove them.
Preheat broiler.
In a shallow baking dish large enough to hold the fish laid out flat in one layer, combine the oil, lemon juice, salt, black pepper and onions.
Place the mackerel in this marinade, flesh side down for 15 minutes, then turn them over for another 15 minutes.
Brush the broiler grill with 1 tablespoon of melted butter and oil and place the mackerel on it, skin side down.
Grill only one side about 3″ from heat, basting from time to time with remaining butter and oil.
In 10 to 12 minutes they should have turned a light golden color and their flesh should flake easily when prodded with a fork.
Serve at once, accompanied by butter-steamed new potatoes and tomato or horse-radish butter.
See recipes.
Steak And Parmesan-Grilled Vegetables
Make sure your steaks are well trimmed of fat.
In a small bowl, combine seasoning ingredients; mix well.
Reserve 4 teaspoons seasoning; press into both sides of beef steaks.
Add cheese, oil and vinegar to remaining seasoning, mixing well; set aside.
Place steaks in center of grid over medium ash-covered coals; arrange vegetables around steaks.
Grill steaks uncovered 14 to 16 minutes for medium rare to medium doneness, turning occasionally.
Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once.
Brush vegetables with reserved cheese mixture during last 10 minutes of grilling.
Season steaks with salt, as desired.
Remove bones.
Carve steaks crosswise into thick slices.
Serve with vegetables.
* this is a great dish!!!
Spiral-Wrapped Grilled Vegetable Tortilla Sandwiches
Garlic, and basil leaves until smooth.
Season to taste with salt and freshly ground pepper.
Arrange 1 or 2 layers of the grilled vegetables over the tortilla.
Sprinkle with a 1/4 cup of the cheese.
Tightly roll up the tortilla and secure with a toothpick.
Cut into 4 pieces.
Repeat process for remaining tortilla and vegetables.
Spinach Salad With Grilled Figs And Feta
Combine 4 t olive oil, lemon juice, garlic, honey, and black pepper to make the dressing; set aside.
Cut figs in half lengthwise, rub with remaining olive oil.
Grill skin side up over medium hot fire 2-3 minutes.
Toss spinach, bell peppers, and onion with dressing.
Split onto 4 plates.
Sprinkle each salad with feta and pecans.
Place 4 pieces of fig on each plate and serve.
When figs are grilled, the sugars on their surface become caramelized, making the sweet flavors more accessible to the palate by warming them.
The crunch of toasted pecans balances the creaminess of feta.
Nutritional information per serving 4: 363 calories, 7 grams protein, 27 grams fat 5 grams sat, 29 grams carbohydrates, 14 mg cholesterol, 263 mg sodium.
Exchanges: 3 vegetable, 1 fruit, 1/2 high fat meat, 4 fat.
Spicy Grilled Tuna
In a small mixing bowl, combine olive oil, salt, cayenne, lemon juice, shallot, cumin and cilantro.
Place tuna in glass or ceramic dish.
Pour marinade over tuna and marinate 1 hour in refrigerator, turning once.
Brush grill with vegetable oil and heat to medium.
Grill fish 4 to 5 minutes on each side.
Garnish with cilantro sprigs and lemon wedges.
Spicy grilled tuna.
Spicy Grilled Tilapia With Aioli
Spray grill rack with a non-stick coating.
Rinse tilapia with cold water; p dry with paper towels.
Combine spices and sprinkle on both sides of fillet place on heated grill 4 to 5 inches from a hot fire.
Cook 4-5 minutes per 1/2 inch measured at thickest point, turning once halfway through cooking time.
Serve with aioli.
Spicy Grilled Steak (Shawayuh)
Slash outer edge of fat on beef steak diagonally at 1-inch intervals to prevent curling do not cut into lean.
Mix together remaining ingredients.
Sprinkle on both sides of beef and lightly press into beef.
Cover and refrigerate at least 1 hour.
Grill beef 4 to 5 inches from medium hot coals, turning 2 or 3 times, until of desired doneness, 25 to 35 minutes for medium.
Cut into serving pieces.
Inc.
Spicy Grilled Shrimp With Thai Mango Chutney
Created by: chef tim schafer.
Chile today - hot tamale.
Puree paste ingredients, then add oil slowly until smooth.
Skewer shrimp 4 to a skewer; brush with paste.
Let sit in room temperature for thirty minutes.
*pre-heat grill and cook shrimp skewers over medium heat for two minutes on each side.
Spicy Grilled Shrimp And Melon Salad
Grind the chiles in a spice mill to form a powder about 2 tablespoons.
In a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime juice.
Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight in a refrigerator.
Combine melons, sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 minutes.
Prepare a hot grill.
Remove shrimp from marinade and reserve marinade.
Grill shrimp for about 3 minutes, and set aside to cool.
Toss the romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate.
Drain the melons slightly.
Peel the shrimp, toss lightly in some of the reserved marinade.
Place melons and shrimp on romaine.
Mark miller writes of this recipe: “this is one of my favorite brunch dishes.
It combines the searing heat of shrimp marinated with chiles de arbol and the refreshing taste of ripe melons.
Mint provides the perfect accent in this dish as it combines well with the fruit flavors and contrasts with the heat of the chiles.
The secret to making this salad is to cool the grilled shrimp in their shells at room temperature rather than refrigerating them, which can toughen and dry them out, and to peel them at the last minute.
Feel free to use any combination of melons: only the watermelon is a must!”.
Spicy Grilled Shrimp
Heat broiler.
Mix oil, chili powder, cumin, salt, garlic, jalapeno and shrimp in bowl.
Skewer shrimp on 4 metal skewers.
Broil 4-6 minutes or until pink and cooked through, turning once.
Arrange skewers on watercress.
Sprinkle with lime juice and cilantro.
From an acme ad.
Typed by art misero.
Spicy Grilled Sausages On Warm Potato Salad
Cut unpeeled well washed potatoes into large chunks and boil in salted water for 10 minutes or until tender but not soft.
In a separate pan, heat the olive oil and saute the onions over high heat until golden, about 3 minutes.
Turn down the heat, cover and cook slowly for 20 minutes.
Meanwhile chargrill or grill sausages until glistening and well cooked.
Drain potatoes and return to the saucepan.
In a jug, whisk the white wine vinegar, balsamic, lemon juice, mustard sauce and garlic until thickened.
Pour over the hot potatoes and toss, adding all the fresh herbs and lemon zest with salt and lots of freshly ground pepper to taste.
To serve, place the warm potato salad in the centre of the plate and decoratively place two sliced sausages in the centre of the salad.
Top with a spoonful of caramelised onions and serve.
Spicy Grilled Salmon Steaks With Black Butter
In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste.
Pat the paste onto both sides of each salmon steak.
Heat an oiled ridged grill pan over moderately high heat until it is smoking and in it saute the salmon for 3 to 4 minutes on each side, or until it is cooked through.
While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn.
Transfer the salmon to heated plates and pour the butter over it.
Spicy Grilled Salmon And Eggplant
Remove stem and end of eggplant and slice on a diagonal, cutting slices approximately 1/4-inch thick.
Place salmon steaks and eggplant slices in a large, flat tupperware container.
Cut lemons and limes in half and remove juice.
Pour juice into a seperate bowl.
Stir in olive oil, seasoning, pepper flakes and ground pepper.
Pour over steaks and eggplant.
Cover and marinate in refrigerator for 1 to 1-1/2 hours.
Turn steaks over and rearrange eggplant for even marinading, once during process.
Place steaks on a hot grill and cook on both sides until done.
Add eggplant slices to grill when fish is half cooked.
Grill eggplant slices on both sides.
Dinardo-namak, kendall park, nj.
/fish.
Spicy Grilled Potato Planks
Place potatoes in enough water to cover in a 3 quart saucepan.
Cover and heat to boiling.
Boil about 15 minutes or until almost tender; drain.
Cool slightly.
Heat remaining ingredients to boiling; remove from heat.
Cut each potato lengthwise into 4-5 slices.
Brush potatoes generously with margarine mixture.
Cover and grill potatoes 4″ from medium coals about 20 minutes, turning and basting 2-3 times with margarine mix, until golden brown and tender.
Note: garam masala is an indian spice mixture.
While it has no definite formula, it usually consists of cardamom, cinnamon and cloves.
It might also include coriander, cumin, nutmeg, mace or pepper.
Look for it in health food stores.
Spicy Grilled Pork Tenderloin
Combine soy sauce, sugar, cumin, mustard, paprika, garlic and cilantro in plastic food storage bag.
Fold under thin ends of tenderloin to make an even thickness; tie ends with kitchen string.
Add tenderloin to bag.
Push out all the air; seal.
Refrigerate and let marinate for 30-60 minutes.
Prepare grill or preheat broiler.
Oil grid or broiler pan rack.
To grill: grill tenderloin 5 inches above hot coals, covered with dome, 10 minutes Or until instant read thermometer reads 160 degrees; turn over halfway through cooking and baste with marinade.
Let stand 5 minutes.
To broil: broil tenderloin 3 inches from heat for 10-12 minutes Or until an instant read thermometer reads 160 degrees; turn over halfway through cooking and baste with marinade.
Let stand 5 minutes.
Thinly slice the tenderloin crosswise.
Discard any of the leftover marinade.
Serve tenderloin warm, chilled or at room temperature.
Calories: 166, fat: 3 grams.
Spicy Grilled Chicken
In plastic bag combine 1/4 cup each of salsa and italian dressing; add chicken.
Marinate for 1 to 2 hours in refrigerator.
Remove chicken and discard marinade.
Heat remaining salsa and dressing.
Place chicken on gas grill over medium flame cooking 5 to 8 minutes per side.
After turning chicken, top with cheese and cook until melted.
Serve over rice or pasta and top with heated sauce.
Spicy Grilled Catfish
In shallow dish, arrange catfish fillets.
In small bowl or jar, combine lemon juice, soy sauce, oil, ginger, garlic, green onion, dry onion, paprika and cayenne.
Pour over catfish.
Marinate, covered, in refrigerator 1 to 2 hours.
Remove catfish from marinade.
Grill or broil, preferably in wire basket, 4 minutes on each side or until catfish flakes with fork.
Makes 4 servings: 307 calories, 27.1 grams protein, 19.9 grams fat, 4.8 grams carbohydrate, 0.5 grams dietary fiber, 82 mg cholesterol and 924 mg sodium each.