Grilled Potatoes
4 medium red potatoes, cubed
1 medium onion, cubed
1 medium sweet red pepper, cubed
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil and parsley flakes
1/4 cup butter, cubed
Combine vegetables and seasonings; divide among four pieces
of heavy-duty foil (about 12 in. square). Dot with butter. Fold foil around
vegetables and seal tightly.
Grill, covered, over medium heat for 15 minutes on each side
(total 30 minutes). Open foil carefully to allow steam to escape. Yield: 4
servings.
Marinated Vegetables
Most vegetables cook better and are less likely to stick if
marinated first or brushed lightly with cooking oil. For added flavor, sprinkle
grilled vegetables with fresh herbs.
1 small eggplant, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
Marinate
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced
Place eggplant, red bell peppers, zucchinis and fresh
mushrooms in a medium bowl.
In a bowl, whisk together olive oil, lemon juice, basil and
garlic. Pour the mixture over the vegetables, cover and marinate in the
refrigerator at least 1 hour.
Preheat an outdoor grill for high heat.
Place vegetables directly on the grill or on skewers. Cook
on the prepared grill 2 to 3 minutes per side, brushing frequently with the
marinade, or to desired doneness.
Mixed Grill Kabobs
Take the marinated vegetables of your choice such as summer
squash, zucchini, cheery tomatoes, onion, peppers, etc. and put on a
skewer. Make sure the skewer has been
pre-soaked in water for an hour so it does not burn on the grill. As above, it helps to marinate the veggies so
they won’t stick and to add flavor. Use
a garlic powder, oil, salt, pepper and basil to marinate or any other spices
you like. Soak for at least an hour in a
baggie in the marinate.
Grill each side for around 3 minutes and then turn.
Grilled Chicken or
Pork Chops
I marinate my chicken and pork chops before I grill
them. In a large baggie add onion
powder, garlic, thyme, salt, pepper, balsamic vinegar and oil (you may add any
herbs you like). If you can marinate
over night. Grill until they are well
cooked. Once they are done, you may use
the barbeque sauce of your choice and brush on if you want barbeque
flavor. I prefer Open Pit Hickory. Let the meat get grill marks and turn over
and baste the other side for about 2 minutes.
Grilled Fillet of
Catfish
4 (5-8 oz.) catfish fillets
3 tbsp. Dijon
mustard
Fresh thyme
Garlic powder
Vegetable oil
Salt & pepper to taste
Preheat the grill. Mix mustard, thyme and garlic
powder. Coat each side of catfish with
the mustard paste. Let stand 30 minutes or more. Salt and pepper to taste. If
using presoaked wood chips or other flavoring, sprinkle them over hot coals or
lava rocks. Brush a skillet or foil lightly with oil. Place the fish fillets in
the skillet or on aluminum foil and grill over hot or high heat 3-5 minutes per
side. To not turn until it is done completely on one side or it will stick and
fall a part. Handle as little as
possible. Serve immediately.
Grilled Trout
2 - l pound trout
2 tablespoons fresh parsley, minced
2 tablespoons olive oil
2 tablespoons fresh basil, minced
1 tablespoon fresh rosemary, minced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
Mix together parsley, olive oil, basil, rosemary, and
garlic. Spread evenly on the inside of the fish. Oil cooking grate and preheat grill or use a
cast iron pan (I prefer the cast iron skillet). Oil fish and sprinkle fish with
salt and pepper and grill or fry for 4-5 minutes on each side over a medium
heat. Do not turn over or move until
done or it will stick to the grill. Carefully remove the fish from grill and
serve.
I have already shared this one, but I just want to share my handsome grandson Saylor again. He caught this last summer at Yellow River. The first fish he ever caught and what a beauty! We grilled it the same day with grilled zucchini and potatoes.
Grilled Artichoke Dip
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and grilled
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 tsp. garlic, minced
1 tsp. onion powder
Grill your artichoke hearts on an oiled grill until they
have nice grill marks. In a food
processor, mix together all of the ingredients.
Preheat oven to 375°F.
Bake for 20-30 minutes.
Serve warm in bread bowl with pieces of bread that you
scooped out of the bowl.
Want to goose it up a bit, add small chopped shrimp to the
dip or additional cheeses like fresh Mozzarella. It takes it to a whole new level.
Grilled Onion and Garlic
4 large onions
1/2 cup butter
Salt and pepper to taste
Preheat grill for high heat.
Peel onions, and remove ends. Cut each onion into quarters.
Place 2 quarters of onion in a 6 inch square piece of tin foil, inserting a
slice of butter or margarine between the pieces. Season with salt and pepper to
taste. Close foil around onion. Repeat with remaining onions.
Set foil packets on lower rack of a gas grill, or directly
on top of hot coals. Cook for about 30 to 35 minutes.
Garlic
Garlic
Olive Oil
Slice your garlic in half and coat in olive oil. Wrap in a piece of aluminum foil. Set with your onions on the lower rack of a
gas grill or directly on top of hot coals.
Cook for about 30 minutes.
Sliced Grilled Onions
2 Large red or sweet onions or few Small Onions
3 Tablespoons melted butter or olive oil
2 Teaspoon chopped fresh thyme or any other herb you would
like to use
If you are using the big onions: peel the skin & cut
them into thick slices; like 5 to 6 slices per onion. If you are using the small onions: peel the
skin & cut them into halves.
Stir in the herbs & pepper in the melted butter/oil
& let it rest. Place onion slices in a container; cover them with water
& let them rest for about 1/2 hour. Drain.
Drizzle onion slices/halves with herb butter/oil, reserving
some for basting. Let them sit for at least half an hour before grilling.
Grill onions, covered with
lid, over medium high for 6 to 8
minutes. Turn them over & baste with reserved butter/oil mixture. Cook each side for a few minutes.
Grilled Lobster
1 lobster, approximately 2 pounds
Large pot of salted water
3 tablespoons butter, melted
Boil lobster in a pot of salted water for approximately five
minutes to kill the lobster. Remove and split down the bottom of the lobster so
that the tail meat is exposed and claws remain intact. Brush meat generously
with melted butter.
Lay lobster on to the grill split side up and allow to cook
until lobster meat is opaque (approximately 12-15 minutes), basting
periodically with butter. Remove and allow to rest. Finish by splitting the
claws (a sharp hack with the back of a chef’s knife usually does the trick),
plating and drizzling all over with any remaining butter.
Grilling Dessert
To prep the fruit, soak it in water to maximize the amount
of liquid inside the fruit so it stays juicy on the grill. Use enough cold
water to completely cover the fruit and add 1 teaspoon of lemon juice to each
cup of water to preserve its color. Let fruits soak in the lemon water for 20
to 30 minutes. If you need to, add ice to keep the water cold.
Take a sweet ripe peach, pear, banana, apple, or slice of
fresh pineapple and put them on a clean grill over a medium heat and grill both
sides. It is easy to prepare and
concentrates the flavors even more. Oil
your grill with a flavorless oil like vegetable oil before grilling the
fruit. Do not over cook or they will
become mushy. Serve with a scoop of ice
cream.
Grilled Pizza
1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil
In a bowl, dissolve yeast in warm water, and mix in sugar.
Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour
until dough pulls away from the sides of the bowl. Turn onto a lightly floured
surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl,
and cover with a damp cloth. Set aside to rise until doubled, about 1 hour.
Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour,
or until doubled again.
Preheat grill for high heat. Heat olive oil with garlic for
30 seconds in the microwave. Set aside. Punch down dough, and divide in half.
Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with olive oil. Carefully place one piece
of dough on hot grill. The dough will begin to puff almost immediately. When
the bottom crust has lightly browned, turn the dough over using two spatulas.
Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato
sauce. Arrange 1/2 cup chopped tomatoes, and 1/8 cup sliced black olives over
crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and
cook until the cheese melts. Remove from grill, and set aside to cool for a few
minutes while you prepare the second pizza.
Use other favorite topping such as pepperoni, sauté onions,
mushrooms, or other cheeses. Change the
sauce and make a taco pizza or a chicken and spinach or asparagus Alfredo
pizza. Get creative. Let your guests make their own pizzas by
setting up a bar for make-your-own pizza.
I’m all grilled out for the day. There are so many things you can grill that
this could be endless. I'll go into another chapter to cover rips, my favorite grilled food. That is an all day thing; low and slow.
If you can cook
it, you can grill it. This is just a
small attempt on my part to get you outside and using the grill. Enjoy.
Be happy and may God bless you and yours.
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