Enter our Summer Grilling Recipe Contest and win a Grill Kit from Oxo.
Summer is a short season in Sharon Springs. We’ve only got about three months to squeeze in all the ice cream churning, skinny-dipping, and cloud gazing for the whole year. But we’re a determined couple. We leave no tan-line unturned.
One of our favorite summer activities is, of course, grilling outdoors. Vegetables, meat, desserts…is there anything that doesn’t taste better a little bit burnt?
So to celebrate our shortest season, we wanted to throw a contest where we could all share some of our favorite summer grilling recipes. When it comes to grilling, everyone with a match is an expert, so it’s a level playing field.
In the comment section below, enter the recipe that earns you the most oohs and aahs around the grill. Brent and I will choose one on June 30th, and the winner will receive a pro grill utensil set from OXO.
Get those coals glowing….
55 Comments
Grilled ham & apricots
Ham steak
Can of apricots, drained, reserving syrup
3T brown sugar
1 clove garlic minced
2T butter
1t fresh rosemary, finely minced
1T fresh basil, minced
dash of hot sauce (optional)
salt & pepper to taste
Lightly brush ham steak w/olive oil, put on medium grill.
In saucepan saute garlic in butter with rosemary. Add brown sugar, S&P, reserved syrup, basil & hot sauce (if desired). Turn heat to medium low and let simmer to thicken.
Place apricots on grill. Flip ham steak over. Grill apricots about 4-5 minutes on one side and turn over.
Plate ham steak & apricots; drizzle some sauce over and put the rest in a gravy boat.
Yum!
One that gets the most raves and I am nearly attacked for is the Sweet & Salty Chicken Wingettes.
2 lbs chicken wings or drumettes
1 cup of Turbinado brown sugar
1/2 of maple syrup
1 cup soy sauce
1 tbsp of smoked paprika
Mix ingredients into a bowl and stir to incorperate, then add chicken and marinate overnight or atleast for 8 hours. Grill for approximately 15 minutes.
Santa Barbara Southwest Turkey Burgers
Burgers:
2 lbs. of ground turkey (not just the breast meat)
6 green onions, chopped.
3 large cloves of garlic, finely chopped
3 tbsp Olive oil
2 eggs
1/4 tsp kosher or sea salt
1/8 tsp ground black pepper
1/4 tsp cumin
2 tbsp Worcestershire sauce
1/4 cup barbeque sauce
1/2 cup panko
6 slices of pepper-jack cheese
2 large Anaheim chili’s, grilled, skinned, seeded and cut into 6 pieces
Vegetable oil or Pam for the grill
Guacamole:
4 ripe avocados
5 green onions chopped.
1/4 cup cilantro, finely chopped
2 cloves of garlic, finely chopped
1/4 tsp kosher or sea salt
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/8 tsp of cumin
2 tsp green Tabasco sauce
1 tbsp lime juice
Sandwich:
6 large egg buns with sesame seeds
2 large beefsteak tomatoes, sliced
Dijon mustard
Kosher pickle spears
• Sauté green onions and garlic in olive oil with a pinch of salt and pepper until soft, 4 to 5 minutes over medium heat.
• In a bowl, crumble the turkey and add the salt, pepper and cumin.
• In a separate bowl, beat the eggs, with the Worcestershire sauce and barbeque sauce and add to the turkey.
• Add the onions and garlic and any remaining liquid in the pan. This helps the burgers from getting dry.
• Add the panko and combine gently by hand until all ingredients are thoroughly mixed.
• Separate into 6 patties and let them rest.
• Grill the whole peppers until the skins are blackened. Immediately put them in a glass bowl and cover tightly with plastic wrap and set aside until the skins are ready to peel off easily. Peel, core and seed.
• In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky.
• Add the onions, garlic, cilantro, salt, pepper, cayenne pepper, cumin and Tabasco sauce. Mix well.
• Add the lime juice and blend thoroughly.
• Cover and set aside.
• (Because turkey meat isn’t as firm as beef or other meats, I sometimes use a cast iron grill pan on the barbeque which keeps the meat from falling through the grates. If you don’t you’ll have to be very careful turning the burgers.)
• Heat grill to high, brush with oil or spray with Pam, and put on the patties.
• Lower heat to medium-high. Cook for 4 to 5 minute. Don’t move them until they are ready to turn.
• Turn gently with a spatula and your hand to make sure they don’t fall apart.
• Cook an additional 4 to 5 minutes and check for doneness. (I usually put an extra patty which I sacrifice to make sure it’s cooked properly)
• Lower the heat to medium-low and add the cheese and allow to melt
• Brush a small amount of olive oil or mayonnaise on each bun half and lightly toast the buns.
• Put a scoop of guacamole on the bottom half of the bun and a slice of the tomato. Place the burger on top.
• Place a slice of chili on top of the burger
• Spread the mustard on the top half and cover the burger
• Serve with pickle spears and enjoy.
Quick and Easy Gourmet BLT’s
-4 large square chiabatta rolls halved and
brushed with olive oil
-12 strips of cooked bacon (or preferred amount)
-4 tbls mayonnaise (or preferred amount)
-1 small package of fresh mozzerella cheese.
-12 leaves of basil
-2 handfuls of fresh arugula (or lettuce of choice)
-1 to 2 large beefsteak tomatos cut into thick slices (2 smaller tomatos or one larger)
Preparation
1. Make sure the grill is on to about 300-350F and the grates are lightly brushed with olive oil and place tomatos and bread (cut side down) onto the gril
2. After a few minutes (when the bread is toasted and the tomatos are starting to char slightly) flip the bread and tomatos and cook until the sides look the same
3. Remove the tomatos and bread from the grill and begin to assemble the sandwiches by spreading about half a tablespoon of mayonnaise on both the top and bottom cut sides of the bread
4. Place several slices of tomato onto the bottom half of bread and top with a good amount of arugula depending on your tastes
5. Place about three large leaves of basil on top of the arugula and top the basil with several slices of the fresh mozzerella
6. Add several slices of bacon and top with the upper half of the chiabatta roll, cut in half and enjoy!
Makes four sandwiches.
GRILLED EGGPLANT PARM PIZZA 1 PIZZA DOUGH AROUND 12 INCHES ROUND, 1 LARGE EGGPLANT, 1 CUP HOMEMADE MARINARA SAUCE, 1/2LB.SLICED MOZZARELLA, OLIVE OIL, FRESH GRATED PARM CHEESE ABOUT 1/4 CUP AND 1/2 TAB. FRESH ORGANO. NOW PEEL EGGPLANT SLICE 1/4 INCH AND BRUSH SLICES WITH THE OLIVE OIL PLACE ON HOT GRILL AND GRILL LIGHTLY ON ONE SIDE THEN TURN SLICES OVER AND GRILL ON OTHER SIDE, PUT YOUR PIZZA DOUGH ON GRILL TILL LIGHTLY DONE AND TURN OVER LIGHTY GRILL OTHER SIDE. MIX IN A BOWL GRILLED EGGPLANT, MARINARA SAUCE AND THIN SLICED MOZZARELLA. PUT THE MIXTURE ON THE GRILLED DOUGH, SRINKLE PARM CHEESE AND FRESH OREGANO OVER TOP AND GRILL UNTILL CHEESE MELTS. WONDEFULL TASTING ALSO SERVE IT WITH A GARDEN FRESH SALAD.
AWESOME GRILLED EGGPLANT
1 large eggplant
olive oil
paprika
cracked black pepper
ranch dressing for dipping
Slice eggplant into half inch slices. spread on grill and coat liberally with olive oil. Sprinkle paprika and cracked black pepper on top. Grill until soft. Put a dollop of ranch dressing on top of each slice and enjoy.
Roasted Green Salsa
3 medium tomatillos
1/2 a serrano or jalapeno pepper, seeded with ribs removed
2 cloves garlic, chopped
3 tablespoons olive oil
Salt and pepper to taste
Juice of one lime
1 avocado, pitted and peeled
1/4 cup cilantro leaves
Toss the tomatillos (still in their paper wrapper) and the seeded pepper in the garlic, oil and salt and pepper. Grill until the pepper’s skin bubbles and the tomatillos are soft and the outside wrapper is crispy.
Peel the tomatillos and chop the tomatillos and pepper into rough chunks. Combine with lime juice, cilantro, and avocado. Taste and adjust with salt and pepper.
The salsa is excellent on grilled vegetables like corn or zucchini and can be served warm or cold.
Chili Beef with Balsamic Honey Walnuts
1 (1 1/2 lb) Flat Iron steak (Shoulder Top Blade Steak), 1 inch thick
2 tablespoons extra virgin olive oil, divided
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 teaspoon Salt
1/2 teaspoon ground black pepper
1 onion, thinly sliced
1/4 cup balsamic vinegar
2 tablespoons honey
1/3 cup chopped walnuts
1 teaspoon fresh rosemary
2 tablespoons butter
1. Rub steaks with 1 tablespoon olive oil and season with mixture of chili powder, cumin, salt and pepper. Grill steaks over medium-high heat 4 minutes per side for rare to medium rare.
2. In a small sauté pan over the grill cook onions in remaining olive oil until tender, 5 minutes until tender. Add balsamic vinegar and cook until liquid has evaporated, 3-4 minutes. Add honey, walnuts, rosemary and butter, mixing until butter melts and is incorporated.
3. Let beef rest 5 minutes before serving topped with honey walnut mixture.
Serves 4
1 lb flat iron steak
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 tortillas
1/2 cup grated Pepper Jack cheese
1/2 cup grated sharp cheddar cheese
1/2 cup salsa
Place steak in a shallow baking dish and cover with oil and seasonings. Let sit for 10 minutes.
Preheat grill to medium high heat.
Grill meat for 13-15 minutes.
Meanwhile, wrap tortillas in foil, and place on indirect heat for 5 minutes.
Remove from heat and allow to sit for 3 few minutes before slicing.
Remove tortillas from grill (careful, they are hot), and top 4 with the pepper cheese, and 4 with the cheddar.
Place meat slices on the cheddar cheese, and place all tortillas cheese side up on a well oiled grill.
Cover and grill for 3-5 more minutes, until grill marks appear and cheese has melted.
Remove tortillas from grill and too the cheddar tortilla with the pepper jack tortilla, cheese side down-and press down.
Serve with salsa to dip.
GRILLED BANANAS FOSTER
INGREDIENTS
4 ripe bananas, peeled and halved lengthwise
1/4 cup dark brown sugar
1/4 cup spiced rum
1 cup whipping cream
1/4 cup confectioners sugar
1/2 teaspoon cinnamon
1 tablespoon spiced rum
(When it comes to rum use the best and remember, “the more the merrier!”)
DIRECTIONS
Heat grill to medium/high. In a small mixing bowl, stir together brown sugar and spiced rum. Brush on both sides of bananas. Grill bananas for 3 minutes on each side, or until bananas begin to soften and grill marks appear. Meanwhile, beat whipping cream in a cold bowl with confectioners sugar, cinnamon and rum until soft peaks form. Serve grilled bananas with spiced whipped cream.
Serves 8
GRILLED CORN WITH COTIJA CHEESE
4 ears of corn
mayonnaise to coat
1 c. grated cotija cheese (available in Latin markets)
red chili flakes to taste
Grill the corn in husks until tender, 20-30 minutes, turning frequently
Mix cheese and chili flakes on a plate
Remove corn from the grill and remove husks
Coat with mayonnaise and then roll in cheese/chili mix
¡Buen provecho!
I could sure use the items
love the set
Grilled Asparagus
trim the rough woody ends off of your asparagus and wash. blot dry on a paper towel and toss with olive oil and Kosher Salt to taste. heat grill on medium high and lay asparagus so as not to fall through the slats on the grill. check every couple of minutes and turn when asparagus starts to look like it’s charing slightly. the whole process takes about 5-6 minutes and makes for some tasty asparagus!
I use this on everything be it meats, fish or vegetables when it comes to grilling. I may change the spices or herbs depending if I want an Asian, Mexican, or Italian flavor. I keep it simple since I want the grilled flavor to come through & not be overpowered by other ingredients. I use about 1 cup olive oil, 1 tsp. salt, pepper, garlic powder (can adjust to your taste) brush vegetable or meat on both sides & grill.
Cedar-Planked Salmon on the Grill
6 Salmon Fillets (6 ounces each
1″ thick)
Marinade:
1/4 cup Extra-Virgin Olive Oil
1/4 cup soy sauce
1/4 cup Dijon mustard
3 tablespoons prepared
horseradish
2 tablespoons light brown sugar
1 teaspoon rice vinegar
In a container large enough to hold 1 untreated cedar plank 16″ by
8″ immerse the plank in water for 1 hour. You may need to weight
it down. Lift the plank from the water and rinse it.
To make the marinade: in a medium bowl whisk until smooth the
above marinade ingredients.
Place salmon fillets in a large resealable plastic bag. Pour in 1/3 cup
of the marinade. Press the air out and seal. Turn bag to distribute
marinade then place in bowl and refrigerate for 15 to 30 minutes.
Remove the fillets from bag and discard bag with marinade.
Put the cedar plank on grill at high heat, cover. When the plank
edges start to get dark and starts smoking place salmon, skin side
down on the plank. Indirect high heat fish turns opaque at the
thickest part, 25 to 40 minutes. The internal temperature should be
about 125 degrees. Fish should flake easily.
During the last 2 minutes of cooking brush fillets with the remaining
marinade. Slide spatula between the skin and flesh and transfer the
fillets to serving plate. Serve warm.
A bright, zippy Sauvignon Blanc will match the salmon’s inherent
richness.
Good luck, good grilling, good eating!
Chef Ryan McKenzie
Love the show guys! Here’s my recipe for “Beer Can Chicken-n-fixins”!
1 whole chicken (4-5 lbs)
1/2 can of beer (I use Bud)
Basting sauce (or your favorite bbq sauce):
1/2 cup agave nectar (or honey)
1 teaspoon black pepper
1/4 cup soy sauce
1 tablespoon liquid smoke
1/2 cup ketchup
1/2 teaspoon paprika
Hopefully, you have a beer can chicken cooker. If you do not, you can get one online or, if you’re really inventive, you can manage to balance the chicken.
Remove the neck and extra bits from the whole chicken leaving the skin on. Insert the beer can into the back orifice of the chicken. I know this sounds redneck, and it probably is. My partner is from D.C. and had never heard of this until I (being from Arkansas) made it for him as his birthday dinner this year. Once the chicken (beer can inserted) is on the grill, turn it on low and cook for about 2.5 – 3 hours, basting every 30 minutes or so. The agave nectar or honey will help to slightly caramelize the skin and the beer will cook out into the chicken keeping it extremely moist.
In addition to this, I use a grill wok to cook up mixed veggies: red and green bell pepper, broccoli, vidalia onions, zucchini, etc. I give them a thin splash of olive oil and seasoning salt and cook them in the grill wok for about the last 20-30 minutes while the chicken is finishing up.
Also, with this combo I make garlic mashed potatoes, but the garlic is a little different. Taking about a 1/2 foot square of aluminum foil, I place about 4 whole garlic cloves in the foil and wrap them up and place them on the grill as well. They cook up nicely and when my mashed potatoes are done, they’ll mash in perfectly with the potatoes and have the added benefit of giving them a nice grill essence.
Things to note:
1. your chicken will want to fall apart literally when it’s time to come off the grill. have your platter or serving dish right there.
2. be mindful of the beer can. You should be able to see the bottom of it on your grill. Poke a few holes in the bottom to remove any remaining beer. It’s going to be hot and you might scald yourself otherwise.
3. It tastes incredible. The liquid of the beer keeps the chicken incredibly moist and the malt also cooks into the meat and gives it a good earthy tone that matches well with the bbq flavor of the basting sauce.
Thanks guys!
This is an absolute delicious appetizer! Hickory Smoke Bacon wrapped asparagus with sun dried tomato with Philadelphia cream cheese.
* 1 cup(s) of Asparagus
* 3 cup(s) of Water
* 2 tbsp. of Salt
* 4 ounce(s) of Philadelphia Cream Cheese
* 2 tbsp. of Roma Sundried Tomatoes
* 1/2 tbsp. of Olive oil juice from the sun dried tomatoe can
* 1/2 tsp. of Crushed Black Pepper
* 4 Hickory Smoke Bacon strips
* 2 tbsp. of Grape Seed Oil
* 4 tooth picks
* 3 cup(s) of Ice cold water
Steps
1. Step 1. Boil your water and add the salt. Step. 2. Place the asparagus into the boiling water for about 3-5 minutes so they can begin to steam. Be sure not to overcook asparagus. Overcooked asparagus not only turns to mush, but it develops into a very unappealing shade of green. Step 3. Transfer them into the a bowl of ice water for a few minutes then let rest. Step 4. Once asparagus is cold then cut each end to make them 3′. Step 5. Cut bacon into thirds Step 6. Add 1/2 tsp. of paste in the middle of the bacon add the asparagus and then wrap it carefully and roll them. Use a tooth pick down the middle to hold the bacon in place. Step 7. Add the grape seed oil to the non-stick pan, then carefully add each wrap. Cook each side for 2-4 minutes (look for that golden color). Step 8. Carefully turn the wrap over with a tong and proceed to cook again. Step 9. Transfer them into the Broiler at 500 Degrees for about 3 minutes Step 10. Place them onto a paper towel and let them drain Step 11. Serve after they cool down. Philadelphia Cream Cheese Paste- In a bowl add the cream cheese, diced Roma sun dried tomatoes, olive oil juice and pepper. Mix it well.
GRILLED PEACHES WITH GOAT CHEESE
Ingredients:
4 Peaches
1/8 cup Turbinado Sugar or Raw Sugar
1 cup Goat Cheese (BEEKMAN’S!!!)
1/4 cup Honey
1 tablespoon Cinnamon
1/4 tsp Fresh Ginger
Instructions:
Preheat the grill to medium-high heat. Meanwhile, cut the peaches in half and discard the pit. Sprinkle each half with a thin layer of turbinado sugar and place the peaches on the grill, cut side down. Grill the peaches 10-15 minutes, or until the sugar caramelizes and they are tender (timing will depend on the ripeness of the peaches). Remove from grill and brush with cinnamon, honey and ginger mixture. Stuff with goat cheese and return to grill until cheese is creamy.
Remove the peaches from the grill and drizzle with a little more honey. Serve warm.
Yogurt garlic chicken kabobs w/ cucumber sauce
Chicken breast (4-6)
Plain yogurt (one large container)
Onion (one large)
Garlic (6-8 pieces)
Sea salt
Whole pepper corns
Cucumber (one-two)
Basmati Rice (one cup)
Pita bread (6-8)
1-Into a bowl
Cut chicken into small bit size pieces .Add
Cut onion into small dice. Add
Dice garlic, sprinkle sea salt over and crush until a paste forms. (Reserve about ½ teas spoon for cucumber sauce) Add
Pepper
Spoon ¾ container of yogurt over the contents in bowl and mix-up, Let sit in fridge for an hour or so…..
2- Cucumber sauce
Peel most of cucumber and chop into a dice, add to the remaining yogurt mix in the remaining garlic paste. Stir
Place in fridge.
3-Prepare grill
Kabob the meat and place on hot grill turning meat often so as not to burn. Cook to done.
Cook rice until done.
4-Eat
Place meat on pita add rice and cucumber sauce-enjoy!
Even my friends who don’t like veggies (the nerve!) like my grilled shrimp and squash. You’ll need a large grill skillet – they’re all over the place online and Kroger even sells them in my neighborhood.
1-1/2 pound medium sized shrimp peeled & deveined.
3 medium sized yellow squash cut into 1-inch slices.
3 medium sized zuchinni cut into 1-inch slices.
1 pint sliced mushrooms.
1 large onion cut into 1-inch *as best you can* cubes. ***for a stronger onion flavor sometimes I use green onions chopped in 1-inch lengths***
1 envelope Lipton’s Recipe Secrets Savory Herb with Garlic
1/2 cup *fresh* lemon juice
1/2 tsp cayenne pepper
1/4 tsp salt *more or less if desired*
1/4 cup melted butter *optional*
Combine all ingredients except butter in a large bowl and stir well to coat everything. Put in refrigerator for three hours and toss/stir about every 30 minutes.
Drain liquid.
Grill *in grill skillet* for about 15 to 20 minutes until shrimp is done stirring/turning with a grill spatula at least once. Remove from heat and place in large bowl and if desired pour the butter over it and stir.
I serve mine with hard crunchy french bread or sourdough rolls.
BBQ Beef Short Ribs
INGREDIENTS:
5 pounds beef chuck short ribs
24 ounces beer
Spicy BBQ Sauce (recipe follows), or your favorite bottled sauce.
DIRECTIONS:
Trim any excess fat from ribs. Place ribs in a Dutch oven or large cooking pot. Add beer to cover ribs. Bring to boiling over high heat. Reduce heat to low. Simmer, covered, for about 2 hours or until fork-tender.
Prepare outdoor grill to medium heat. Place ribs on grill; brush with half of reserved Spicy Barbeque Sauce for basting. Grill, covered, turning often and brushing with remaining basting sauce, for 15 minutes or until slightly crispy on the outside.
Heat reserved Spicy Barbeque Sauce for dipping. Serve with ribs.
Spicy Barbeque Sauce:
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
3 tablespoons butter
1/3 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon onion powder
1/2 teaspoon celery seed
1/2 teaspoon liquid hot pepper
Simmer over medium heat for 15 minutes. Reserve half of sauce for basting and half for dipping.
Stuffed Jalapenos
What you need:
About 18 jalapenos, one 8 oz package cream cheese,
Jimmy dean breakfast sausage (maple), maple bacon cut in half,
Honey, tooth picks, salt…
1. cut peppers in half length wise, d-seed them (wear gloves your hands will burn)
2. Poor lots of salt on peppers to coat (optional) this cuts the heat out…
3. Cook sausage until brown (like you would do ground beef).
4. Add cream cheese until melted with sausage.
5. Wash peppers off make sure no salt is left, shake to dry.
6. Spoon mixtures in peppers, wrap with the pre cut bacon, then pin with a tooth pick.
7. Put peppers on baking sheet, drizzle with honey, and bake at 400 until bacon is done.
Spicy Veggie Grilled Chipotle Pizza
2 tbsp olive oil
4 oz cream cheese, softened
2 oz feta cheese
1tbsp oregano
½ tbsp red pepper
1 tbsp chopped canned chipotle peppers in adobo
2 tbsp minced garlic
½ tsp salt
Pizza dough (can be bought at pizza restaurants or you can use the grocery canned dough)
1 cup canned artichoke hearts, roughly chooped
2 roma tomatoes, sliced
1 large sweet onion – cut into slices
2 cups cheddar/Monterey mix shredded
Rub grill with paper towels that have been soaked with 2 tbsp. olive oil.
Preheat grill to high heat.
While grill is heating up, in a medium bowl blend the cream cheese, feta, oregano, red pepper, chipotle peppers, garlic and salt.
Form the pizza dough into a long rectangle, about ½” thick.
Carefully place dough onto greased grill. Allow to puff and cook until the crust is lightly browned.
Flip dough over with grill spatula.
Quickly spread the cream cheese mixture on the pizza dough. Top with artichoke hearts, tomatoes, sweet onion, and cheese.
Close grill lid and cook until the cheese has melted.
Enjoy!
I dont have any fancy recipies, but when we grill out i have one thing that EVERYONE there wants me to make and its simple, and delicious.
all you need is baby red potatoes,
onions, and
variety of peppers (red, green, yellow)
cut foil into squares big enough to make a pocket for the potatoes, onions and peppers,
clean the potatoes and rub with butter or margarine, put them in the foil pocket, add the pepper and onions and put on the grill to cook,
the flavors are just awesome when it is done and like i said it is a favorite at any cookout i have had, and its simple, easy, and inexpensive
I love grilled fresh veggies!! I keep it simple. Olive oil, herbs, salt and pepper. They are great as is or I fix extra for lunch the next day, they are great on a sandwich.
CUBAN GRILLED FLANK STEAK.
A piece of flank steak – 3lb
For the marinade:
5 cloves garlic finely chopped
1 large red onion sliced in thick rounds
juice of 2 oranges
juice of 4 limes
1 tbs of cumin
2 tbs chopped fresh oregano
salt and coarse black pepper
Combine all marinade ingredients and marinate the steak for at least 6 hours. Take the onion rings out of the marinade and wrap in foil. Grill steak – grill onions separately in their foil. Fabulous.
CUBAN STYLE GRILLED BURGERS
2 lbs ground beef
2 cloves garlic chopped
1 med red onion super finely chopped
1 red pepper super finely chopped
fresh oregano finely chopped
1 1/2 tsp cumin.
Combine all ingredients, shape burgers and grill.
Gosh I don’t a fancy one But this goes over real good
1 large baking russet potatoe for each person
butter or margin
foil
garlic powder
wash potatoe
slice almost through cutting it in thin sections
add garlic powder and butter margin between slits.
wrap in foil and put on grill I put them on when the grill is hot rotating every 15 to 20 min.
leave foil on open and push end toward each other and enjoy,
my recipe is called
juicy pork chop burger
serves 4
ingredients
8 nice thin pork loin slices
4 slices of cheddar cheese
4 buns hamburger nice kaiser size
4 round slices of onions
4 romaine lettce leaves
dash black pepper
and hot sauce
olive oil
seasoned salt
in a baggy mainate the 8 pcs of porkchops
in seeaoned salt pepper, olive oil and hot sauce about enough to marinate the chops in
after 30 mins
have the grill ready to start cooking
place the chops on the grill and cook 5 mins on each side after you flip them
place a 1slice of cheese on 4 of them
at the last 2 minsutes of cooking then when ready take the 4 without the cheese and place on top of the chops then put them on the buns
add the lettuce leaf and then the onion on top and serve with your favorite drink and side
enjoy:)
Grilled Veal Heart with Citrus Vinaigrette
Ingredients:
1 ea veal heart, de-veined
1 ½ c. milk
2 ½ oz olive oil
1 tsp garlic, minced
1 tsp parsley, mined
1 tsp paprika
1 tsp cumin
TT salt/ pepper
Vinaigrette:
6 oz canola oil
1 tbsp mayonnaise
1 tsp lime zest
1 tsp orange zest
1 tbsp orange juice
1 oz red wine vinegar
1 oz sugar
TT salt/ pepper
Directions:
First for the vinaigrette place all ingredients except for oil into a blender and blend on medium speed, slowly start to drizzle in oil until evenly incorporated, season to taste and reserve. Next soak the veal heart in milk over night, now wash the heart clean and place into a deep sauce pot and cover with water, boil for 6 hours. Remove and chill, now thinly slice the hear into equal pieces. Now mix the oil and seasonings as to make a marinade, pour over the sliced heart and let sit for 30 min. to an hour. Remove from marinade and arrange on 6 in skewers 3 pc on each, grill over a low heat, and glaze with remaining marinade.
Grilled Chicken and Pineapple Hamburger with Sweet Maui Onions and Bacon
Ingredients:
6 oz. ground Chicken Meat
1 oz panko
1 ea. egg
1 oz. Worcestershire sauce
1 oz soy sauce
1 oz garlic, minced
2 oz bacon, minced
1 tsp. parsley, chopped
2 oz mozzarella
1 oz olive oil
4 oz. maui onions
1 ea. Pineapple slice
1 ea. Hamburger roll
TT salt/ pepper
Directions:
In a small saute pan add the bacon and render down to a golden brown, next add the garlic and saute until aromatic, remove and place into a mixing bowl add the ground chicken, panko, egg, Worcestershire, mozzarella, soy sauce, parsley, salt, pepper and mix well. Form into a patty. Toss the onions in olive oil and roast in 350 degree oven for 20 min. grill the patty, bun and pineapple. For the assembly place the bun on a plate top with pineapple first for support, next the patty and finish whit the onions.
We have a fig tree in the back yard and these are a favorite for summer grilling. Would love the new tools….mine look pretty bad!
Figgy Piggy Kebabs with Gorgonzola Orzo
Piggy Kebabs
1 2-pound pork loin
8 slices thick cut peppered bacon, cut in half crosswise
1 cup beer
¼ cup honey
2 tablespoons prepared Dijon mustard
3 tablespoons olive oil, plus more for brushing grill
1 garlic clove, minced
2 teaspoons fresh thyme leaves
Figgy Kebabs
4 fresh figs, halved
2 red or yellow bell peppers, cut in quarters
2 Vidalia onions, cut into wedges
Olive oil for brushing grill
Gorgonzola Orzo
1 tablespoon olive oil
1 garlic clove, minced
4 cups cooked orzo, kept warm
6 ounces crumbled Gorgonzola cheese
1 teaspoon fresh thyme leaves
Zest of 1 lemon
Cut pork loin into 16 equal cubes and place in large sealable plastic food bag. Cut each bacon slice in half crosswise and set aside in refrigerator. Combine beer, honey, mustard, oil, garlic and thyme and pour over pork. Seal bag and allow to pork to marinate for at least one hour in refrigerator. Kept refrigerated, pork can marinate overnight – up to 24 hours.
While pork is marinating, prepare figgy kebabs by equally threading figs, bell peppers and onions onto four skewers.
Prepare orzo according to package directions and keep warm.
Preheat gas grill for medium heat. Remove pork from marinade. Wrap each loin cube with ½ slice of bacon and thread equally onto four skewers.
Brush grill top lightly with olive oil and place piggy skewers on grill to cook. Allow to cook for about 8 minutes, 4 minutes on each of two sides. Then brush additional grill top area for figgy skewers. Place fig and vegetable skewers over heat. Turn pork skewers and cook an additional 4 minutes on each side or until completely done. Turn fig skewers once during cooking – just heat through. Remove skewers from heat and allow to rest.
In a skillet, sauté garlic in 1 tablespoon of oil. Add orzo, cheese and thyme, stirring until well combined. Add lemon zest and juice just before plating to serve.
Mound orzo onto a serving platter. Top with kebabs and garnish with sprigs of fresh thyme. Serves 4 to 6.
Marinated Pork Chops / Grilled Peach Chutney / Goat Cheese
(Feeds 2)
16oz Pork chops 8oz EA
5 local Peaches
2 lg Red Onions
1 Bunch Fresh Local Mint
1/4 cup brown sugar
1/4 cup water
salt and pepper to taste
Marinade
-2 cups teriyaki
-1 cup BBQ Sauce
-1 Bunch Local Scallions
-2 TBLS Diced Garlic
( Marinate a few hours in advance)
First Marinate Pork chops , then start working on your grilled peach chutney. Quarter peaches & quarter red onions then throw on the grill and get some nice marks. Remove peaches and onions place in bowl then add rough chopped mint 1/4 cup brown sugar and 1/4 cup water mix well, set aside and let the flavors grow together. Grill pork chop to desired temperature top with peach chutney and goat cheese bon appetit
Family Friendly Stuffed Burgers
2 lbs ground beef
1 medium sweet onion chopped
1 small jalapeno chopped
1 clove garlic chopped
1 8oz can of mushrooms
1/2 package of cream cheese
8 oz cheddar cheese
1 packet of dry ranch mix
1 tsp salt
1 tsp pepper
1 small egg
1/2 cup of saltine crackers crushed
Mix ground beef, onion, jalapeno, garlic, egg, saltines, dry ranch mix, salt and pepper until blended well.
Make one patty about 3 ins diameter. Place on plate, put mushrooms, a dallop of cream cheese and a big pinch of cheddar cheese. Place another patty on top, round edges so stuffing doesn’t come out. This makes about 5-6 big burgers.
Place on grill for about 15 minutes a side. Don’t flip a lot, they are juicier when left alone. Once grilled, place on bun or bread of choice.
My family loves them including my kids. They will eat them without any condiments they are so full of flavor.
Hi here is a great recipe from my food blog for the full post click here http://carlastastytreats.blogspot.com/2010/05/52310-tomato-basil-open-faced-grilled.html#more
Open Face Grilled Cheese (serves 2-3 for dinner or 6 for a appetizer/ snack)
1/2 loaf tomato basil bread (or other rustic italian loaf) – in 1/2″ slices (cut slices in half if used for an appetizer)
1 large red ripe tomato- sliced
6 slice of fresh mozzarella
3 tbsp very good olive oil
2 cloves of garlic – cut in half
salt & pepper & garlic powder
6 basil leaves – chiffonaded
1)On a med heat grill, brush oil onto both sides of the bread, rub with garlic half and toast on one side for 3 min (until slightly browned)
2) Flip bread over and layer a slice of cheese and slice of tomato, loosely cover grill and allow cheese to melt
3) Once cheese is melted remove using tongs or spatula and top with spices and a pinch of basil
Quinoa with Rosemary Garden Fresh Vegetables
First, I head out to my garden.
Whatever veggies are available, I use.
Don’t be shy – throw them all in.
I use:
green peppers
yellow peppers
red onions
tomatoes
zucchini
yellow squash
All veggies are cut into large slices (large enough to handle on the grill).
I make a marinade from: fresh garden rosemary, garlic, lemon juice, olive oil, salt, and pepper
Allow the veggies to marinate for a couple of hours – it doesn’t take long to soak up all that goodness.
Preheat your grill.
While your grill is heating, start your quinoa. I keep mine simple – salt and pepper for seasoning. Once cooked, set aside.
Grill your vegetables until they are tender. Chop all veggies into equally sized pieces (I leave mine extra-chunky).
Mix your grilled veggies with your quinoa.
This is so delicious! It tastes garden fresh…and, it IS garden fresh!
Barbeque Sauce
¼ cup Worchester Sauce
¼ cup of orange juice
¼ cup of honey and or molasses
¼ cup of pineapple juice
1 tablespoon Soy Sauce
1 tablespoon minced garlic
1 tablespoon minced onion
1 teaspoon ground red pepper
In large bowl combine all ingredients and use grilling brush to base any meats being grilled. Turn meats frequently to prevent from burning.
Peanut Butter French-Toast
Prep Time 10 minutes
Cook Time 20 minutes
Ready In 30 minutes
Serving 6
Ingredients
1 cup coconut Milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 Can Cool Whip
3 eggs
4 bananas
12 teaspoons of creamy peanut butter
12 teaspoons of whipped marshmallow
12 Potato Bread Slices
1. Spread peanut butter on one half of each slice
2. Spread whipped marshmallow on the other halves of slices
3. Slice bananas into small portions and lay them between the peanut butter and marshmallow making a sandwich
4. In large bowl slowly whisk milk, egg, cinnamon and vanilla extract together.
5. Heat a lightly oiled griddle or frying pan over medium heat.
6. Dip sandwiches into mixture until soaked. Fry slices on each side until golden brown. Serve hot dowse with Cool Whip on top.
Miso Marinated NY Steak with Ginger Miso Sauce
Ingredients:
14oz NY Steak
1/4 C. Miso
½ C. Water
1 oz. Sugar
1tbsp. Soy Sauce
1 tbsp Ginger
Directions:
First for the miso marinade add the miso, water, soy sauce and sugar into a mixing bowl and whisk until evenly incorporated. Next add the NY steak and let marinade for 1 hour. Next remove from marinade and grill over a high heat for approximately 12 minutes or until medium. While the NY steak is grilling add the marinade along with ginger to a sauce pot and reduce until marinade has thicken; let the Steak rest and serve with the sauce.
Greek Steak & Potato Salad
Steak:
2 thick London Broil Steaks
Garlic Powder
Cayenne Pepper
Black Pepper
Soy Sauce
Kitchen Bouquet
Coat both side of steak with garlic powder, black pepper and cayenne pepper..smush in with palm of hand.
Pour kitchen bouquet over both steaks, pour soy sauce over steaks until covered. I usually take a fork and poke a few hole in the meat. Let marinate over night. Put on the grill but watch it..it will cook very fast. This steak you want to cook rare to medium rare. Slice into 1 inch slices when served.
Potato Salad
5 pounds red potatos – peeled & boiled until desired tenderness. Cut into chunks
Scallions
Celery
Garlic Salt
2 tsp Black Pepper
Paprika
Mircle whip salad dressing
chop scallion and celery mix in chopped potatos.
Add desired amount of mircle whip
Add Garlic salt to taste. My mom always said when you think you have enough…add a little bit more!
Black pepper
Stir, sprinkle paprika on top for color
Enjoy!
This is so simple I feel guilty entering it, but a surprising number of people don’t know about it.
Slice a potato lengthwise into 4 pieces. Either brush with olive oil or don’t…both are good – non-brushed slightly crisper.
BBQ 5 minutes on each side.
A delicious potato. Any leftover pieces make a wonderful cold potato salad the next day…..with or without the leftover cold BBQ’d onion slices.
BTW, not only are salt and fresh ground pepper good on this potato, but so is a mixture of olive oil and balsamic vinegar. And any potato will do…really, it’s a no-brainer BBQ easy-breezy.
Grilled Sweet Sausage & Rosemary Zucchini
MY favorite summer grill because its quick and easy. Use your own yellow squash and zucchini fresh from your garden or from a local Amish stand.
Lay sweet sausage links on the grill.
Slice the squash the long way, then slice again into half-moon shapes (about 1/8 inch thick)Sprinkle with your favorite fresh herb. I love fresh Rosemary.
Gradually add the squash slices to the squash as it grills. Turn sausage frequently. Sprinkle more Rosemary or other herbs.
Add slices of red onion for extra flavor and color during last 5 minutes. You can add freshly Julienne strips of red or green peppers as well. Throw some diced scallions from your garden if you desire.
Ready in a total grilling time of 20 minutes. Serve in a bowl. ENJOY!
This is another easy-breezy recipe, but it isn’t my recipe as it’s from my friend Patty, who lives in Carrabassett Valley Maine, which, off ski season, is even smaller than Sharon Springs. But their ski season is long, thus their fruit season is short so when it comes to cooking fruit, they like to do it quicky before the next snow falls. Thus, just cut cutable fruit, like peaches, apples, etc., BBQ them and serve over ice cream. Yum, delicious and all-gone before the DPW puts the snow plows back on the trucks. Why they even bother to take them off in the first place is a mystery.
Rats. I missed the deadline. If you would like my recipe for grilled lemon squash, follow the link to my site and look around.
How do we know who won?
Has a winner been picked yet?
Grilled Barbecue Chicken Salad
4-5 Barbecue marinated chicken breasts, grilled
4 ears of corn,grilled
5-6 cups chopped lettuce
1 can black beans
4 tomatoes, diced
1 cup diced jicama
1 avocado, diced
2-3 green onions, diced
1/4 cup chopped cilantro
1 cup cubed cheese (I use Monterey Jack)
1 cup crushed tortilla chips (I use lime)
1 1/2 cups buttermilk ranch dressing
1/4 cup barbecue sauce
Grill chicken breasts and corn- set aside
Combine all ingredients, including cubed chicken and corn cut off the cobs.
This is a great way to use fresh vegetables from the garden!
darn – I missed it also – twice! Practice makes perfect – but deadlines, well, they really are not very conducive to the creative thought process….they rather give one a migraine! Right up there with ‘reality’ and other such stressful notions…such as paying the bills and sweeping cluster flies away…
Even though I missed out on this contest I don’t feel like I lost. Look at all the fantastic recipes! Wow and congrats to everyone who submitted! Looking forward to my summer adventure in trying some of these yummy, mouth watering right now recipes. Now I need to make sure I have enough toner in my printer. I see a major grocery shopping list being created very soon for next weekend farmer’s market downtown.
And the winner is _________ !!!!!
Will someone please fill in the blank already. June 30th is long past. Thanks.
We are still cooking! It’s a lot of recipes to get through!
thanks for letting us know. Hope you are enjoying them. So many recipes look great and I’ve actually tried some myself. Good luck all.
Full disclosure, this isn’t my recipe, it’s from the Barefoot Contessa.
However, everytime I’ve made this on the grill, I get raves! It’s a great side dish for a summer meal.
Confetti Corn
2 tablespoons olive oil
1/2 cup chopped red onion
1 red bell pepper, 1/2 inch diced
2 tablespoons butter
4 cups of kernels cut from the ears of yellow or white corn. (About 6 to 8 ears of corn…I mix both white and yellow.)
1 1/2 teaspoons kosher salt
1 teaspoon fresh black pepper
2 tablespoons chopped fresh basil
On the grill, heat olive oil in a large saute pan. Add the red onion and sautee for 5 minutes, until the onion is soft. Stir in the bell pepper and sautee for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper, and cook, stirring occassionally for 5 to 7 minutes, until the corn just loses its starchiness.
Season to taste, and lastly stir in the basil.
Enjoy!
This marinade is great for any grilled meat. Experiment, make it your own…I prefer to use with asian cut beef ribs or pork tenderloin.
In a gallon ziplock bag (easy turning and clean up) add 1/2 c soy sauce; 1/2 c rice wine vinegar or wine; 1 tbs asian hot sauce; 1 tsp sesame oil; 1 tbs minced garlic (or tsp powder); juice of 1 lime; chives, shallots or green onion to taste. This is enough for a couple lbs of meat. Let it swim for at least an hour.
Happy Summer!
Easy Dinner Party Grilled Salmon
Serves 4
One large salmon fillet
4 oz. soft goat cheese
bunch of dill
lemon slices
Take a large filleted salmon and split it lengthwise with a sharp knife, but not all the way through, so it opens like a book. Spread goat cheese liberally on the inside, top the goat cheese with sprigs of dill, and close the fillet. Place the fillet on damp paper towelling in a large piece of foil. Close the foil securely but loosely over the salmon, and grill on medium heat for 25 – 30 minutes until the fillet flakes easily with a fork. If you slide two large spatulas carefully between the fillet and the skin, the skin will stick to the paper towel. Transfer the fillet to a warmed platter and serve with lemon slices. Voila!