Category Archives: Grilling

Grilled Sweet Potatoes

Gay Nell Nicholas of Henderson, Texas submitted this recipe to Taste of Home.

2 lbs sweet potatoes, peeled & cut into wedges

3 T soy sauce

2 T sherry or apple juice

2 T honey

2 T water

1 garlic clove, minced

1 T sesame or canola oil

Place sweet potatoes in a steamer basket; place in a saucepan over 1″ of water. Bring to a boil; cover and steam for 5-7 minutes. Place potatoes in a large bowl. In another bowl, combine the soy sauce, sherry, honey, water and garlic; pour over potatoes and toss gently.

Drain sweet potatoes, reserving soy sauce mixture. Arrange sweet potatoes in a single layer in a grill basket coasted with Pam. Brush potatoes with oil. Grill, uncovered, over medium heat for 8-10 minutes or until tender, basting with reserved soy sauce mixture and turning occasionally.

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Filed under Grilling, Healthy, No oven necessary., Potatoes, Side Dish

BBQ Sauce

1/2 cup ketchup

2 T white vinegar

1/4 cup brown sugar

1 T chopped onion

1 tsp lemon juice

1/2 tsp Worcestershire sauce

1/8 tsp ground allspice

1/2 pinch celery sault

1/2 pinch mustard powder

Combine and simmer over medium low 5 minutes.

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Filed under Basic Cooking, Beef, Chicken, Grilling, Pork

Teriyaki Shish Kabobs

1/2 cup ketchup

1/2 cup sugar

1/2 cup soy sauce

1 tsp garlic powder

1 tsp ground ginger

2 lbs boneless beef sirloin steak, cut into 1 1/2″ cubes

1 1/2 cups fresh or canned pineapple chunks (about 1″)

1/2 lb whole fresh mushrooms

1/2 lb pearl onions, peeled

1 large bell pepper, cut into 1″ pieces

Combine first 5 ingredients; toss with beef.  Cover and refrigerate overnight. Drain beef, reserving marinade. Thread meat, pineapple and vegetables, alternately on metal or soaked bamboo skewers. Grill over hot heat for 15-20 minutes, turning often, or until meat reaches desired doneness and vegetables are tender. Simmer the marinade in a small saucepan over low heat 15 minutes. Remove meat and vegetables from skewers; serve with marinade.

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Filed under Beef, Grilling, Healthy, No oven necessary.

Six Vinaigrette/ Marinade Combinations

Teriyaki (for chicken, beef, fish)

1/4 cup cider vinegar

3 Tbls water

1/2 cup olive oil

1 Tbsp soy sauce

1 Tbsp brown sugar

Dijon (chicken, beef, fish)

1/4 cup white wine vinegar

3 Tbsp water

1/2 cup olive oil

1 tsp Dijon mustard

Greek (chicken, shrimp)

1/4 cup red wine vinegar

3 Tbsp water

1/4 cup olive oil

1/4 cup vegetable oil

1/4 cup crumbled feta cheese

2 Tbls chopped ripe olives

Raspberry (chicken, pork)

1/4 cup cider vinegar

3 Tbls water

1/2 cup oil

2 Tbls raspberry preserves

Lemon Dill (chicken, fish)

1/4 cup water

3 Tbls fresh lemon juice

1/2 cup oil

1 Tbsp chopped dill weed

Cilantro-Lime (chicken, flank steak, fish, shrimp)

1/4 cup water

3 Tbsp fresh lime juice

1/2 cup oil

1-2 Tbsp chopped cilantro

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Filed under Basic Cooking, Grilling

Spicy Honey-Glazed Chicken Breasts

This was taken from a Rachael Ray magazine article by Tara Bench, focussing on Fourth of July food.

1/4 cup olive oil

1 small onion, finely chopped

1 clove garlic, finely chopped

1/2 cup honey

2 tsp hot pepper sauce

1/2 tsp chili powder

1 tsp lemon juice

8 skinless, boneless chicken breasts (about 4 pounds)

salt

1 pineapple–peeled, cored, & cut into thick rings

1. In a small saucepan, heat 1 Tbls olive oil over medium heat. Add the onion & garlic & cook, stirring, until translucent and beginning to brown, 6-8 minutes. Add the honey, hot pepper sauce, and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.

2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 Tbls olive oil and season with salt. Grill until well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.

3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.

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Filed under Chicken, Grilling, Healthy, No oven necessary.

EJ’s Simple Ribs with Emeril’s Rib Sauce

(Taken from Martha Stewart)

Emeril’s Rib Sauce

1 Tbls vegetable oil

1 medium onion, finely chopped

3 garlic cloves, minced

coarse s & p

1 cup catsup

1 cup beef broth

3/4 cup cider vinegar

1/4 cup packed light brown sugar

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp celery salt

1/4 tsp cayenne pepper

In a medium saucepan heat oil over medium. Add onion & garlic. Season with s & p. Cook until onion is translucent, 3-5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes. 

Makes 2 cups

EJ’s Simple Ribs

2.5 tsp mustard powder

2 tsp sweet paprika

1 tsp celery salt

1 tsp onion powder

3/4 tsp red pepper flakes

1/2 tsp garlic powder

1/4 tsp celery seed

coarse salt

2 slabs baby back ribs (about 2 lbs total)

vegetable oil, for grates

Emeril’s Rib Sauce (see above)

1. In a small bowl, combine dry ingredients including 1 tsp salt. Rub slabs on both sides with the spice mixture and refrigerate, covered loosely, for 2 hours.

2. Preheat oven to 300. Stack slabs on a double layer of foil; tightly wrap. Place on a cookie sheet. Cook until meat pulls away from the bone and is easily pierced withe the tip of a sharp knife, about 1-1.5 hours.

3. Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with Rib Sauce; grill ribs until sauce begins to bubble & brown around the edges, 4-5 minutes per side. Serve ribs with any leftover sauce.

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Filed under Grilling, Pork

Grilled Vegetable Salad with Smoked Paprika Vinaigrette

Rachael Ray calls this a “salad,” but it’s hot.  A hot salad. (There should be a name for that.)

3/4 lb. small new potatoes, quartered

16 oz can chickpeas, rinsed & drained

2 garlic cloves, coarsely chopped

2 Tbls plus 2 tsp red wine vinegar

1.5 tsp sweet smoked paprika

1/2 cup olive oil

salt

4 portobello mushroom caps (1 lb)

3 zucchini (1 lb total), sliced lengthwise 1/2″ thick

pepper

1/2 bunch fresh basil, leaves shredded & stems discarded

1. In a large pot of boiling, salted water, cook the potatoes until fork-tender, about 7 minutes. Drain & transfer to a large serving bowl. Add the 1.5 cups chickpeas.

2. Using a blender, puree the remaining chickpeas, garlic, vinegar & paprika with 2 Tbls water.  Pour in the olive oil in a slow, steady stream, processing until combined; season to taste with salt.   Pour 1/4 cups dressing over the potato mixture & toss.

3. Preheat a grill or grill pan to high. Brush some remaining dressing on the mushrooms & zucchini, then season with s & p.  Grill the mushrooms & zucchini for 1 minute per side and transfer to a cutting board. Grill the mushrooms gill side up for 2 minutes; rotate 90 degrees & grill for 2 minutes more, then flip & grill until slightly charred, about 1 minute more.

4. Chop the zucchini & mushrooms into 1/2″ cubes & add to the potato mixture. Add the basil & season with s & p; toss to combine. Serve with remaining dressing on the side.

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Filed under Grilling, Healthy, No oven necessary., Potatoes, Side Dish, Vegetarian Main Dish