Grilled Recipes

Grilled and Stuffed Portobello Mushrooms with Gorgonzola Recipe

2012-01-26T11:58:00.000-08:00

Photo: Grilled and Stuffed Portobello Mushrooms with Gorgonzola Recipe

The Grilled Recipes kitchen invites you to try Grilled and Stuffed Portobello Mushrooms with Gorgonzola Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled and Stuffed Portobello Mushrooms with Gorgonzola.

Total Time: 42 min
Prep 20 min
Cook 22 min

Yield: 6 servings
Level: Easy

Ingredients

2 tablespoons olive oil, plus 1/4 cup
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons fresh thyme
2 tablespoons fresh oregano
3/4 cup plain breadcrumbs
1 cup (4 ounces) Gorgonzola, crumbled
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.

Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.

Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

Recipe courtesy Giada De Laurentiis

More Grilled Recipes:

Santa Fe Burger
Prawn skewers with pistachio dukkah
Portuguese chicken burger
Barbecued garlic and chilli prawns with saffron mayonnaise
Barbecued vegetable pizza
Barbecued chicken with guacamole

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Santa Fe Burger Recipe

2012-01-26T11:41:00.000-08:00

Photo: Santa Fe Burger Recipe

The Grilled Recipes kitchen invites you to try Santa Fe Burger Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Santa Fe Burger.

Total Time: 55 min
Prep 15 min
Inactive 15 min
Cook 25 min

Yield: 4 servings
Level: Easy

This is one seriously delicious cheeseburger inspired by the flavors of the Southwest, personal favorites of mine. A luscious, gooey queso sauce made with Monterey Jack cheese takes the place of sliced cheese and makes a secure bed for roasted and diced poblano chiles. Blue corn tortilla chips give the burger an unexpectedly perfect touch of salty crunch. The queso sauce would also be wonderful as a dip for chips or fries.

Ingredients

Burgers:

1 large poblano chile
2 1/2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
4 hamburger buns, split; toasted, if desired (see below)
12 blue or yellow corn tortilla chips

Queso Sauce:

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups whole milk
8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.

To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil.

Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.

Toasted Burger Buns

I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

Recipe courtesy Bobby Flay

More Grilled Recipes:

Grilled Chicken, Cabbage and Corn Stuffed Tortilla Wraps
Portuguese chicken burger
Barbecued garlic and chilli prawns with saffron mayonnaise
Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus

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Prawn skewers with pistachio dukkah recipe

2012-01-15T22:42:00.000-08:00

Photo: Prawn skewers with pistachio dukkah recipe

The Grilled Recipes kitchen invites you to try Prawn skewers with pistachio dukkah Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Prawn skewers with pistachio dukkah.

With a spiced, nutty coating, these prawns are dressed up for a party and only take five minutes to cook.

Preparation Time 30 minutes
Cooking Time 5 minutes

Ingredients (serves 10)

190g (3/4 cup) bought aioli
2 tbs chopped fresh coriander
1kg (about 30) green prawns, peeled leaving tails intact, deveined
Olive oil spray
Pistachio dukkah
40g (1/4 cup) pistachio kernels, finely chopped
2 tbs sesame seeds
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp sea salt flakes
1/4 tsp ground black pepper

Method

Combine the aioli and coriander in a bowl. To make the pistachio dukkah, combine the pistachio, sesame seeds, coriander, cumin, salt and pepper in a small bowl.

Preheat a barbecue grill or chargrill on medium. Thread the prawns, tail-end first, onto bamboo skewers. Roll each prawn in the pistachio dukkah and place, in a single layer, on a tray. Spray with oil.

Cook on the grill, turning, for 3-4 minutes or until the prawns change colour. Transfer to a serving platter. Serve with aïoli mixture.

Notes

Serves 10 as a starter.

Source
Good Taste - December 2010, Page 72
Recipe by Michelle Southan

More Grilled Recipes:

Barbecued garlic and chilli prawns with saffron mayonnaise
Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus
Barbecue peaches and pineapple
Annabel's tasty beef burgers

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Grilled corn and potato salad with piri piri chicken recipe

2012-01-15T22:29:00.000-08:00

Photo: Grilled corn and potato salad with piri piri chicken recipe

The Grilled Recipes kitchen invites you to try Grilled corn and potato salad with piri piri chicken Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled corn and potato salad with piri piri chicken.

Add a bit of spice to dinner tonight with this piri piri chicken recipe. Served with grilled corn and potato salad, it's sure to become a fave.

Preparation Time 35 minutes
Cooking Time 40 minutes

Equipment

You"ll need 12 x 24cm bamboo skewers soaked in water for 20 minutes.

Ingredients (serves 6)

1 tsp sweet paprika
3 cloves garlic, halved
3 red bird’s-eye chillies
1/3 cup oregano leaves
1 tbs red wine vinegar
160ml (2/3 cup) olive oil
8 chicken thigh fillets, each cut into 3 strips
400g chat potatoes
4 cobs corn, husks removed
1 large red capsicum
1 lemon, juiced
1 tsp ground cumin
2 tbs torn flat-leaf parsley

Method

To make chicken marinade, process 1 tsp salt, paprika, garlic, chillies, 2 tbs oregano, vinegar and 80ml (1/3 cup) oil in a food processor until smooth. Toss with chicken in a large bowl to coat. Refrigerate for 1 hour to marinate.

Meanwhile, place potatoes in a pan of cold water, bring to the boil and cook for 15 minutes or until just tender. Drain. Cool, then thinly slice.

Heat a chargrill pan or barbecue to medium. Brush corn with 1 tbs oil, then cook, turning, for 8 minutes or until lightly charred and tender. Cool. Cut corn kernels from cobs, keeping them together in large chunks.

Meanwhile, in the same pan, cook capsicum, turning, for 8 minutes or until skin is blackened. Place in a bowl, cover and leave for 8 minutes, then rub off skin. Carefully cut flesh into thin strips (juices will be hot). Discard seeds.

Increase heat to high. Thread 2 pieces of chicken onto each skewer. Cook the skewers, in 2 batches, for 4 minutes each side or until cooked through.

Whisk lemon juice, cumin, parsley, remaining 1 tbs oregano and 60ml (1/4 cup) oil in a large bowl. Season with salt and pepper. Add potatoes, corn and capsicum, and toss to combine.

Serve chicken skewers with salad.

Source
MasterChef - December/January 2011, Page 110
Recipe by Sophia Young

More Grilled Recipes:

Honey barbecued chicken
Grilled Steak With Tapenade
Grilled New York Strip Steak with Beer and Molasses Steak Sauce
Grilled Pepper-Crusted Sirloin
Classic Cheeseburger Recipe
Grilled Pizza Margarita

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Honey barbecued chicken recipe

2012-01-13T17:17:00.000-08:00

Photo: Honey barbecued chicken recipe

The Grilled Recipes kitchen invites you to try Honey barbecued chicken Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Honey barbecued chicken.

This main has a recipe for an easy side dish â€” perfect for little hands to make!

Ingredients (serves 4)

1 tablespoon finely grated lemon rind
2 tablespoons honey
2 garlic cloves, crushed
2 teaspoons dijon mustard
1/4 cup barbecue sauce
8 (120g each) skinless chicken thigh cutlets

Method

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place a wire rack in tray.

Place lemon rind, honey, garlic, mustard and barbecue sauce in a large bowl. Stir to combine. Add chicken. Toss to coat. Place chicken on wire rack. Drizzle with remaining marinade. Bake, basting with pan juices every 10 minutes, for 35 to 40 minutes or until golden and cooked through. Serve with Crunchy coleslaw (see related recipe).

Source
Super Food Ideas - September 2009, Page 75
Recipe by Liz Macri

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Grilled Steak With Tapenade
Grilled New York Strip Steak with Beer and Molasses Steak Sauce
Grilled Pepper-Crusted Sirloin
Classic Cheeseburger Recipe
Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping

Save and share Honey barbecued chicken recipe

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Grilled Steak With Tapenade Recipe

2012-01-10T06:31:00.000-08:00

Photo: Grilled Steak With Tapenade Recipe

The Grilled Recipes kitchen invites you to try Grilled Steak With Tapenade Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Steak With Tapenade.

Total Time: 40 min
Prep 25 min
Cook 15 min

Yield: 4 servings, with leftovers
Level: Easy

Ingredients

1/2 cup pitted kalamata olives
1 medium shallot
1 clove garlic
1 sprig rosemary, leaves stripped
1/4 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
1 lemon, halved
Kosher salt and freshly ground pepper
2 pounds flank steak
1 pint grape tomatoes, quartered
1/4 cup roughly chopped fresh parsley

Directions

Preheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.

Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.

Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (at right). Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.

Per serving: Calories 361; Fat 26 g (Saturated 6 g); Cholesterol 43 mg; Sodium 283 mg; Carbohydrate 7 g; Fiber 1 g; Protein 25 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

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Grilled New York Strip Steak with Beer and Molasses Steak Sauce
Grilled Pepper-Crusted Sirloin
Classic Cheeseburger Recipe
Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping
Barbecued vegetable pizza

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Grilled New York Strip Steak with Beer and Molasses Steak Sauce Recipe

2012-01-03T11:35:00.000-08:00

Photo: Grilled New York Strip Steak with Beer and Molasses Steak Sauce Recipe

The Grilled Recipes kitchen invites you to try Grilled New York Strip Steak with Beer and Molasses Steak Sauce Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled New York Strip Steak with Beer and Molasses Steak Sauce.

Total Time: 1 hr 0 min
Prep 10 min
Inactive 10 min
Cook 40 min

Yield: 6 servings

Ingredients

For sauce:

1 tablespoon unsalted butter
1 medium onion, finely diced
2 cloves garlic, minced
2 cups ketchup
1/2 cup molasses
1/2 cup apple cider
1/4 cup sugar
3/4 cup lager-style beer
1 tablespoon yellow mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cayenne pepper
1 tablespoon paprika
3 (1 pound each and 1/2-inch thick) prime-aged New York Strip Steaks
Salt and freshly ground black pepper
2 tablespoons vegetable oil

Directions

For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.

Preheat grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side.

Recipe courtesy The Neelys
Show: Down Home with the Neelys Episode: Expandable Pants (Pat's Three Brothers Drop By For Dinner)

More Grilled Recipes:

Grilled Pepper-Crusted Sirloin
Classic Cheeseburger Recipe
Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping
Barbecued vegetable pizza
Barbecued chicken with guacamole

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Rosemary Bricked Grilled Chicken Recipe

2012-01-03T11:24:00.000-08:00

The Grilled Recipes kitchen invites you to try Rosemary Bricked Grilled Chicken Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Rosemary Bricked Grilled Chicken.

Total Time: 40 min
Prep 10 min
Inactive 10 min
Cook 20 min

Yield: 4 servings
Level: Easy

Ingredients

1 cup olive oil
1/4 cup fresh lemon juice
6 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
2 (3-pound) chickens, butterflied
Salt and freshly ground black pepper
Lemon wedges, for garnish

Directions

Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.

Recipe courtesy Bobby Flay
Show: Boy Meets Grill Episode: Spaghetti Park

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Honey Mustard and Red Onion Barbecued Chicken
The Ultimate Barbecued Chicken Recipe
Grilled Chicken, Cabbage and Corn Stuffed Tortilla Wraps
Portuguese chicken burger
Barbecued garlic and chilli prawns with saffron mayonnaise
Barbecued vegetable pizza

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Grilled Pork with Arugula-and-Grape Salad Recipe

2012-01-03T11:15:00.000-08:00

The Grilled Recipes kitchen invites you to try Grilled Pork with Arugula-and-Grape Salad Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Pork with Arugula-and-Grape Salad Recipe.

Total Time: 30 min
Prep 15 min
Inactive 5 min
Cook 10 min

Yield: 4 servings
Level: Easy

Ingredients

1 medium shallot, finely chopped
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 5-ounce boneless pork chops
3/4 cup red seedless grapes, halved
4 heaping cups baby arugula
1/2 cup crumbled gorgonzola or other blue cheese

Directions

Combine the shallot, vinegar, 1 teaspoon thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream.

Put the pork chops in a shallow dish and season all over with salt. Add the remaining 1 teaspoon thyme and 3 tablespoons of the dressing. Coat the pork and set aside to marinate for 5 minutes.

Heat a grill pan over medium-high heat. Grill the pork until cooked through but still moist, 4 to 5 minutes per side.

Add the grapes and arugula to the remaining dressing and toss to coat. Transfer the pork chops to a serving platter or individual plates; top with the salad and sprinkle with the gorgonzola

More Grilled Recipes:

Grilled Pork Tacos
Grilled Pork Lion with Garlic Rosemary Marinade
6 Hour Tri-tip Marinade
Grilled Pepper-Crusted Sirloin
Classic Cheeseburger Recipe
Grilled Pizza Margarita

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Honey Mustard and Red Onion Barbecued Chicken Recipe

2011-12-28T12:47:00.000-08:00

Photo: Honey Mustard and Red Onion Barbecued Chicken Recipe

The Grilled Recipes kitchen invites you to try Honey Mustard and Red Onion Barbecued Chicken Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make The Honey Mustard and Red Onion Barbecued Chicken.

Total Time: 25 min
Prep 5 min
Cook 20 min

Yield: 4 servings
Level: Easy

Ingredients

2 tablespoons vegetable oil
1/2 red onion, chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar, a couple of handfuls
1 cup chicken stock
1/2 cup prepared honey mustard (recommended: Honey Cup brand)
1/2 teaspoon allspice, eyeball it
1/2 teaspoon curry powder, eyeball it
4 pieces boneless, skinless chicken breast
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and freshly ground black pepper

Directions

Preheat grill pan or griddle over medium high heat.

Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.

Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Backyard Picnic

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The Ultimate Barbecued Chicken Recipe
Grilled Chicken, Cabbage and Corn Stuffed Tortilla Wraps
Portuguese chicken burger
Barbecued garlic and chilli prawns with saffron mayonnaise
Barbecued vegetable pizza
Barbecued chicken with guacamole

Save and Share Honey Mustard and Red Onion Barbecued Chicken Recipe

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The Ultimate Barbecued Chicken Recipe

2011-12-28T12:41:00.000-08:00

Photo: The Ultimate Barbecued Chicken Recipe

The Grilled Recipes kitchen invites you to try The Ultimate Barbecued Chicken Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make The Ultimate Barbecued Chicken.

Total Time: 3 hr 20 min
Prep 15 min
Inactive 2 hr 0 min
Cook 1 hr 5 min

Yield: 6 servings
Level: Intermediate

Ingredients

Brine:

2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:

1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Recipe courtesy Tyler Florence
Show: Tyler's Ultimate Episode: Ultimate BBQ Chicken

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Grilled Chicken, Cabbage and Corn Stuffed Tortilla Wraps
Portuguese chicken burger
Barbecued garlic and chilli prawns with saffron mayonnaise
Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus

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Grilled Pork Tacos Recipe - How to Make Grilled Pork Tacos

2011-12-23T14:56:00.000-08:00

Photo: Grilled Pork Tacos Recipe

The Grilled Recipes kitchen invites you to try Grilled Pork Tacos Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Pork Tacos.

Preparation time: 25 min
Cooking time: 12 min
Marinating: 12 h
Servings: 4

Ingredients

Sauce
125 ml (1/2 cup) chili sauce
45 ml (3 tablespoons) molasses  
30 ml (2 tablespoons) chipotle pepper Tabasco sauce
30 ml (2 tablespoons) chili powder

Tacos
675 g (1 1/2 lb) pork flank steak or tenderloin
12 taco shells  
The flesh of 1 avocado, diced
2 small tomatoes, diced
250 ml (1 cup) grated cheddar cheese  
1 yellow bell pepper, seeded and finely chopped
Sour cream, to taste
Salt and pepper

Preparation

Sauce

1. In a bowl, combine all the ingredients.
2. In another bowl, coat the steak with 75 ml (1/3 cup) of the sauce. Cover and refrigerate for at least one night. Refrigerate the remaining sauce.  

Tacos

1. Preheat the grill, setting the burners to medium. Oil the grate.
2. Grill the meat for about 4 to 5 minutes per side or until medium-rare. For pork tenderloin, cooking will be a little longer. Season with salt and pepper. Brush with the marinade a few times while cooking. Set aside on a plate. Cover with aluminum foil and let stand for about 10 minutes. Slice thinly.
3. In a small saucepan or in the microwave oven, heat the remaining sauce.
4. Place the meat, sauce and remaining ingredients in separate bowls in the center of the table and let your guests fill their own shells.

Source: www.ricardocuisine.com

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Grilled Pork Lion with Garlic Rosemary Marinade
6 Hour Tri-tip Marinade
Grilled Pepper-Crusted Sirloin
Classic Cheeseburger Recipe
Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping

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Grilled Chicken, Cabbage and Corn Stuffed Tortilla Wraps Recipe

2011-12-20T06:26:00.000-08:00

Photo: Grilled Chicken, Cabbage and Corn Stuffed Tortilla Wraps Recipe

The Grilled Recipes kitchen invites you to try Grilled Chicken, Cabbage and Corn Stuffed Tortilla Wraps Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Chicken, Cabbage and Corn Stuffed Tortilla Wraps.

Recipe Courtesy Brad Long, Executive Chef, Air Canada Centre, Toronto, Ontario

Yield: 10

Ingredients

Pesto

4 bunches basil leaves, washed and dried
1/2 cup grated Parmigianno (125 ml)
1/2 cup garlic cloves (125 ml)
3/4 cup extra virgin olive oil (175 ml)
Juice of one lemon
Salt, to taste

Wraps

1 grilled boneless half chicken
1 clove garlic minced (about 1 tsp/5 ml)), for chicken
Pureed Serrano pepper, to taste
1 teaspoon crushed black peppercorns (5 ml)
handful chopped fresh mixed herbs such thyme, sage, rosemary and/or marjoram
Oil, for grilling the chicken
1 cup fine julienne of red and white cabbage, carrot and sweet onions (250 ml)
1 cup fresh corn kernels, blanched or roasted (250 ml)
1 clove garlic, minced
1 tablespoon toasted sesame seeds (15 ml)
1 tablespoon honey (15 ml)
1/2 tablespoon sesame oil (2 ml)
Juice of 1 lemon
Salt, to taste
10 whole wheat tortillas, at least 6-inches in diameter

Directions

Pesto

In a food processor or blender, roughly chop the basil, cheese and garlic (don't let the mixture get warm from the friction of the blades). With the processor on, slowly add the olive oil and then the lemon juice. When mixture appears to be almost smooth, turn off the processor. Season to taste.

Wraps

Marinate chicken with minced garlic, pureed Serrano pepper, crushed black peppercorns and chopped thyme, sage, rosemary and marjoram. (Note you can use all the herbs, just 1 or a combination of.)

Preheat grill to high.

Add chicken to grill. Reduce heat to medium. Cook chicken until cooked through, about 15 to 20 minutes. Let chicken rest for 5 to 10 minutes. Cut chicken into thin strips.
In a large bowl, combine the julienned cabbage, carrots and sweet onions, corn, toasted sesamed seeds, honey, sesame oil, juice of lemon. Season with salt to taste.

Smear a little pesto on each of the tortillas. Divide chicken mixture equally among the tortillas. Roll up bottom third of tortilla. Fold in both ends and continue to roll the remainder into a tube or large spring roll shape.

Mark and warm on a medium heat grill or toast under a broiler and allow to rest for 1 minute in a warm (250° F) oven.

Serve cut diagonally in half with any leftover pesto for dipping.

Courtesy of Christine Cushing

More Grilled Recipes:

Portuguese chicken burger
Barbecued garlic and chilli prawns with saffron mayonnaise
Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus
Barbecue peaches and pineapple

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Grilled Cheese with Caramelized Onions Recipe

2011-12-20T06:13:00.000-08:00

Photo: Grilled Cheese with Caramelized Onions Recipe

The Grilled Recipes kitchen invites you to try Grilled Cheese with Caramelized Onions Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to makeGrilled Cheese with Caramelized Onions .

The grilled cheese with caramelized onions is Chuck Hughes' divine tweaked version of the tried-and-true classic sandwich.

Preparation time: 30 minutes
Cooking time: 60 minutes
Yield: 4-6

Ingredients

Caramelized Onions

2 tablespoons of olive oil (30 ml)
3 large onions, sliced
unit Salt and pepper

Grilled Cheese

8 unit thick slices, loaf of bread
1/4 cup of butter (60 ml)
2 cups of grated old cheddar cheese (500 ml)
unit Salt and pepper

Directions

Caramelized Onions

In a frying pan on medium heat, sauté oil and onions until soft and caramelized, approximately 25 minutes. Season with salt and pepper. Remove from pan and set aside.

Grilled Cheese

Generously butter both sides of each bread slice. In between two bread slices, pile caramelized onions in between two layers of cheese.

Heat a pan on medium low heat. Grill the sandwiches until the cheese has melted and the bread is golden brown, about 2-3 minutes on each side. Serve alongside Creamy Tomato Soup (See Chuck’s recipe from this episode).

Courtesy of Chuck Hughes

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Grilled Cheese on Pump
Grilled Cheese
Herb tabbouleh with grilled halloumi
Grilled Lamb Porterhouse with Fig-Cascabel Sauce
Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli
Gorgonzola Crusted Grilled Lamb Chops

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Grilled Pork Lion with Garlic Rosemary Marinade Recipe

2011-12-18T14:23:00.000-08:00

Photo: Grilled Pork Lion with Garlic Rosemary Marinade Recipe

The Grilled Recipes kitchen invites you to try Grilled Pork Lion with Garlic Rosemary Marinade Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Pork Lion with Garlic Rosemary Marinade.

Total Time: 8 hr 40 min
Prep 20 min
Inactive 8 hr 0 min
Cook 20 min

Yield: 4 to 6 servings

Level: Easy

Ingredients

2 boneless pork loins

Mustard-garlic rosemary marinade:

1/4 cup chopped fresh rosemary leaves
1/4 cup minced shallots
5 cloves garlic, finely minced
1 tablespoon minced lemon zest
1/3 cup dry white wine
1/3 cup freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
1/3 cup Dijon mustard
1/4 cup oyster sauce
1/4 cup honey
1 teaspoon chipotle chili sauce

Directions

Rinse the pork loin medallions, place in a bowl. Combine the marinade ingredients and coat the pork loin pieces evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours. Grill the loins for about 5 to 8 minutes on each side. As the pork cooks, brush with marinade. Transfer the pork to a heated dinner plate and serve at once.

Recipe courtesy Juan Rivas
Show: BBQ with Bobby Flay Episode: Totally Texas BBQ

More Grilled Recipes:

6 Hour Tri-tip Marinade
Grilled Pepper-Crusted Sirloin
Classic Cheeseburger Recipe
Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping
Barbecued vegetable pizza

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6 Hour Tri-tip Marinade Recipe

2011-12-18T14:13:00.000-08:00

Photo: 6 Hour Tri-tip Marinade Recipe

The Grilled Recipes kitchen invites you to try 6 Hour Tri-tip Marinade Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make 6 Hour Tri-tip Marinade.

Total Time: 6 hr 50 min
Prep 15 min
Inactive 6 hr 0 min
Cook 35 min

Yield: 6 to 8 servings

Level: Easy

Ingredients

1 cup lemon juice
1 cup soybean oil
1/2 cup white sugar
1/2 cup soy sauce
1/2 cup black pepper
1/2 cup garlic salt (recommended: Lawry's)
1/2 cup chopped garlic
1/2 cup chopped dried onions
2 (4-pound) tri-tips, trimmed

Directions

To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

Heat grill to medium temperature.

Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

Recipe courtesy Deane Carr, Aquatic Technician
Show: BBQ with Bobby Flay Episode: Beach BBQ

More Grilled Recipes:

Grilled Pepper-Crusted Sirloin
Classic Cheeseburger Recipe
Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping
Barbecued vegetable pizza
Barbecued chicken with guacamole

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Grilled Pepper-Crusted Sirloin Recipe

2011-12-18T13:56:00.000-08:00

Photo: Grilled Pepper-Crusted Sirloin Recipe

The Grilled Recipes kitchen invites you to try Grilled Pepper-Crusted Sirloin Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Pepper-Crusted Sirloin.

Slice steak against the grain: Place steak on a cutting board and, holding the blade of a sharp knife at a 45-degree angle, cut into thin slices.

Prep Time 5 minutes
Total Time 25 minutes
Yield Serves 4

Ingredients

1 1/2 pounds sirloin steak
2 teaspoons coarse salt
4 teaspoons cracked black pepper

Directions

Heat grill to medium-high.
Season both sides of steak with salt and pepper.
Lightly oil grates and place steak on grill; cover grill and cook to desired doneness (about 10 minutes per side or 135 degrees on an instant-read thermometer for medium-rare).
Remove from grill; cover with foil, and let rest for 10 minutes.

Everyday Food, July/August 2004

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Classic Cheeseburger Recipe
Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping
Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus

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Classic Cheeseburger Recipe

2011-12-18T13:48:00.000-08:00

Photo: Classic Cheeseburger Recipe

The Grilled Recipes kitchen invites you to try Classic Cheeseburger Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Classic Cheeseburger.

Yield Serves 4

Ingredients

2 pounds ground beef, preferably chuck
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 ounces cheddar or Monterey Jack cheese, sliced 1/4 inch thick
4 hamburger buns
2 tomatoes (12 ounces), sliced
8 leaves Bibb lettuce (1 small head)
1 small red onion, sliced

Directions

Heat a grill or grill pan to medium high. Season meat with salt and pepper, mix very lightly, and shape into four patties. Grill hamburgers 4 to 6 minutes per side for rare and 9 to 11 minutes for well done. If making cheeseburgers, lay cheese slices on top of the hamburgers after they have been flipped.
Serve immediately on buns (toasted, if desired), topped with tomatoes, lettuce, and onion slices.

Source marthastewart.com

More Grilled Recipes:

Grilled Pizza Margarita
Grilled Pizza with Smoked Salmon Topping
Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus
Barbecue peaches and pineapple

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Grilled Pizza Margarita Recipe

2011-12-14T13:11:00.000-08:00

Photo: Grilled Pizza Margarita Recipe

The Grilled Recipes kitchen invites you to try Grilled Pizza Margarita Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to makeGrilled Pizza Margarita .

Total Time: 3 hr 18 min
Prep 30 min
Inactive 2 hr 40 min
Cook 8 min

Yield: 1 (10-inch) pizza

Level: Intermediate

Ingredients

6 ounces Pizza Dough, recipe follows
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves

Directions

Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.

On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.

When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.

Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.

Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.

This recipe was provided by professional chefs and may have been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pizza Dough:

1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil

Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.

Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.

Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.

Recipe courtesy Johanne Killeen and George Germon, Cucina Simpatica: Robust Trattoria Cooking From Al Forno, Harper Collins, 1991
Show: Ciao America with Mario Batali Episode: Italian Snack Food

More Grilled Recipes:

Grilled Pizza with Smoked Salmon Topping
Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus
Barbecue peaches and pineapple
Annabel's tasty beef burgers

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Grilled Pizza with Smoked Salmon Topping Recipe

2011-12-14T13:01:00.000-08:00

Photo: Grilled Pizza with Smoked Salmon Topping Recipe

The Grilled Recipes kitchen invites you to try Grilled Pizza with Smoked Salmon Topping Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Pizza with Smoked Salmon Topping.

Total Time: 2 hr 15 min
Prep 45 min
Inactive 1 hr 20 min
Cook 10 min

Yield: 1 (12-inch) pizza, serving 2 to 3

Level: Intermediate

Ingredients

Vegetable oil, for deep-frying
2 eggs
1/2 cup whole milk
1/2 pint oysters, shucked and drained
1 cup all-purpose flour
1/2 recipe pizza dough, recipe follows
Olive oil, for brushing dough
1 cup creme fraiche
2 tablespoons capers, rinsed and drained
1 small red onion, thinly sliced
1/2 cup lump crabmeat
1/4-pound sliced smoked salmon
Remoulade Sauce, recipe follows
2 tablespoon chives, chopped

Directions

Preheat a deep fryer to 350 degrees F, or heat 2 inches of oil in a large, deep Dutch oven to 350 degrees F.

Preheat a grill to medium-high.

Combine eggs and milk in a shallow dish. Dredge oysters in egg wash and then dust with flour. Carefully drop oysters into hot oil and fry until golden brown, about 2 minutes. Remove to a paper towel lined plate to drain. Set aside.

Brush pizza dough with olive oil. Place on grill for 3 to 5 minutes. Turn over and grill an additional 2 to 3 minutes until done.

While still on grill, top pizza dough with cream fraiche, capers, red onion, crabmeat, and smoked salmon. Drizzle with Remoulade Sauce. Top with chives and fried oysters and serve immediately.

Basic Pizza Dough:

1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil

In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

Yield: dough for 2 (12-inch) pizzas

Tangy Remoulade Sauce:

2 tablespoons Creole or whole-grain mustard
2 tablespoons chopped green onion tops, green part only
1 1/2 teaspoons prepared horseradish
1 teaspoon chopped garlic
1 teaspoon yellow mustard
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley leaves
1 to 2 hard boiled eggs, chopped
1 1/2 tablespoons drained and coarsely chopped capers

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds.

With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.

Yield: 1 1/2 cups

Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live Episode: Emeril's Pizza Party

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Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus
Barbecue peaches and pineapple
Annabel's tasty beef burgers
Grilled Cheese on Pump

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BBQ Turkey Meatloaf recipe

2011-12-12T18:40:00.000-08:00

Photo: BBQ Turkey Meatloaf recipe

The Grilled Recipes kitchen invites you to try BBQ Turkey Meatloaf Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make BBQ Turkey Meatloaf.

Total Time: 1 hr 35 min
Prep 15 min
Inactive 10 min
Cook 1 hr 10 min

Yield: 6 to 8 servings

Level: Easy

Ingredients

1 tablespoon Neelys' BBQ Seasoning, recipe follows
1 teaspoon crab boil seasoning, (recommended: Old Bay)
3 tablespoons soy sauce
1 large egg, lightly beaten
1 1/2 cups Neelys BBQ Sauce, reserving 1/2 cup for the top, recipe follows
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 cup chopped red onion
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
2 cloves garlic, chopped
2 pounds lean ground turkey
1 1/2 cups bread crumbs

Directions

Preheat the oven to 350 degrees F.

In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.

In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.

Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.

Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.

Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.

Neelys BBQ Seasoning:

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Recipe courtesy The Neelys
Show: Down Home with the Neelys Episode: If Pat's a Good Boy: Pat's Favorites

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Easy BBQ Short Ribs
Portuguese chicken burger
Barbecued garlic and chilli prawns with saffron mayonnaise
Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus

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Easy BBQ Short Ribs Recipe

2011-12-12T18:32:00.000-08:00

Photo: Easy BBQ Short Ribs Recipe

The Grilled Recipes kitchen invites you to try Easy BBQ Short Ribs Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to makeEasy BBQ Short Ribs.

Total Time: 2 hr 10 min
Prep 10 min
Cook 2 hr 0 min

Yield: 6 servings

Level: Easy

Ingredients

4 pounds boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
2/3 cup light brown sugar
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1/2 teaspoon dried ground thyme
2/3 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Directions

Preheat the oven to 300 degrees F. Arrange the short ribs in a 13 by 9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

Recipe courtesy Sunny Anderson, 2009
Show: Cooking for Real Episode: Ribs & Chips

More Grilled Recipes:

Portuguese chicken burger
Barbecued garlic and chilli prawns with saffron mayonnaise
Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus
Barbecue peaches and pineapple

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Portuguese chicken burger recipe

2011-12-09T08:49:00.000-08:00

Photo: Portuguese chicken burger recipe

The Grilled Recipes kitchen invites you to try Portuguese chicken burger Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Portuguese chicken burger.

Whether you make them on the barbie or in a chargrill pan, you can't go wrong with these tasty burgers.

Ingredients (serves 4)

1/3 cup reduced-fat mayonnaise
1 tablespoon sweet chilli sauce
4 (200g each) chicken thigh fillets, trimmed
2 teaspoons Portuguese chicken seasoning
2 tablespoons olive oil
1 tablespoon lemon juice
olive oil cooking spray
4 bread rolls, halved
50g mixed salad leaves
1 large tomato, thinly sliced

Method

Combine mayonnaise and sauce in a bowl. Cover and refrigerate.

Place chicken between 2 sheets of baking paper. Using the flat side of a meat mallet, pound until 1cm thick. Combine seasoning, oil and lemon juice in a shallow, ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 30 minutes.

Preheat a barbecue plate or chargrill over medium-high heat. Remove chicken from marinade. Cook for 2 to 3 minutes each side or until cooked through. Spray cut sides of rolls with oil. Toast rolls on barbecue plate or chargrill for 1 to 2 minutes or until golden. Place salad leaves, tomato and chicken on roll bases. Top with mayonnaise mixture. Season with salt and pepper. Top with roll tops. Serve.

Source
Super Food Ideas - March 2008, Page 45
Recipe by Claire Brookman & Dixie Elliott

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Barbecued garlic and chilli prawns with saffron mayonnaise
Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus
Barbecue peaches and pineapple
Annabel's tasty beef burgers

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Barbecued garlic and chilli prawns with saffron mayonnaise recipe

2011-12-09T08:41:00.000-08:00

Photo: Barbecued garlic and chilli prawns with saffron mayonnaise recipe

The Grilled Recipes kitchen invites you to try Barbecued garlic and chilli prawns with saffron mayonnaise Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Barbecued garlic and chilli prawns with saffron mayonnaise.

These spicy gourmet prawns with saffron mayonnaise are sure to impress.

Ingredients (serves 8)

16 (about 650g) large green king prawns, peeled leaving tails intact, deveined
2 garlic cloves, crushed
1 small red chilli, finely chopped
2 tbs olive oil
Saffron mayonnaise
2 pinches of saffron threads
1 tbs hot water
2 egg yolks
1 cup (250ml) olive oil
1 1/2 tbs lemon juice

Method

Combine prawns, garlic, chilli and olive oil in a medium bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate.

To make the saffron mayonnaise, place saffron and 1 tbs of hot water in a small cup and set aside for 10 minutes to soak. Place the egg yolks in the bowl of a food processor and process until frothy. With motor running, gradually add oil in a thin, steady stream and process until thick. Add lemon juice and saffron water and process until smooth. Taste and season with salt and pepper. Transfer to a container, or cover with plastic wrap and place in the fridge to chill.

Preheat a lightly greased barbecue or char-grill plate to high. Drizzle prawns with a little more oil. Cook, turning occasionally, for 2 minutes or until prawns change colour and curl. Serve immediately with the saffron mayonnaise.

Notes

Tip: If you don't have time to make mayonnaise from scratch, use a good quality, whole-egg mayonnaise and add the saffron water and lemon juice.

Source
Notebook: - April 2008, Page 140
Recipe by Cynthia Black

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Barbecued vegetable pizza
Barbecued chicken with guacamole
Barbecued asparagus
Barbecue peaches and pineapple
Annabel's tasty beef burgers
Grilled Cheese on Pump

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Barbecued vegetable pizza recipe

2011-12-06T18:23:00.000-08:00

Photo: Barbecued vegetable pizza recipe

The Grilled Recipes kitchen invites you to try Barbecued vegetable pizza Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Barbecued vegetable pizza.

This recipe is proof positive that pizzas can be good for you.

Cooking Time 23 minutes

Ingredients (serves 4)

olive oil cooking spray
2 large red capsicums, cut into thin strips
1 large eggplant, trimmed, cut into 5mm-thick slices
2 zucchini, trimmed, sliced lengthways
2 x 335g pizza bases
2/3 cup 97% fat-free pumpkin hummus (see note)
3 roma tomatoes, sliced lengthways
120g fresh low-fat ricotta
80g rocket leaves

Method

Preheat a barbecue plate on high heat until hot. Lightly spray capsicum, eggplant and zucchini with oil. Barbecue vegetables for 3 to 4 minutes each side or until tender.

Preheat oven to 220°C. Place pizza bases on 2 baking trays. Spread 1/3 cup hummus over each. Top with barbecued vegetables and tomatoes. Crumble over ricotta. Bake for 10 to 15 minutes or until bases are crisp. Remove to a board. Top with rocket and season with pepper. Serve.

Notes

If you can't find pumpkin hummus in your supermarket, you can use regular chickpea hummus instead.

Source
Super Food Ideas - April 2006, Page 37
Recipe by Dixie Elliott

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Barbecued chicken with guacamole
Barbecued asparagus
Barbecue peaches and pineapple
Annabel's tasty beef burgers
Grilled Cheese on Pump
Grilled Cheese

Save and share Barbecued vegetable pizza recipe

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