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Caramelized Brown Sugar Cinnamon Grilled Pinnapple

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4-6

Ingredients

  • Ingredients:
  • One pineapple cut into spears
  • ½ cup Brown Sugar
  • ½ cup Butter, melted
  • 1 t Cinnamon

Instructions

  1. Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the butter, brown sugar and cinnamon. (If it seems thick, I always put it in the microwave for a few seconds so that it can easily pour on top of the pineapple.) Spread on top of the pineapple.
  2. Grill for about 7-10 minutes or until it is starting to turn golden brown. I always like to brush the excess sauce from the pan back on top of the pineapple before serving.

Source From: http://therecipecritic.com/2012/06/caramelized-grilled-pineapple/

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Mojito Shrimp Lettuce Wraps

Ingredients

Time: 34 minutes, 6 servings, 384 calories

  • 2 pounds large (21 to 30 count) raw shrimp, peeled, deveined and tails removed
  • Marinade:
  • 1/4 cup Mazola® Corn Oil
  • 1 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup finely chopped onion
  • 4 cloves finely minced fresh garlic
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons Spice Islands® Ancho Chile
  • 1 1/2 teaspoons Spice Islands® Oregano
  • 1 1/2 teaspoons Spice Islands® Ground Cumin
  • 1/4 cup loosely packed fresh cilantro, minced
  • Lettuce Tacos:
  • 4 large heads butter lettuce*
  • 1/2 cup crumbled queso fresco cheese
  • 2 avocados, cubed
  • Fresh lime wedges
  • Fresh cilantro leaves

Directions

·         Prep Time: 20 minutes

·         Cook Time: 4 minutes

1.       Preheat grill to medium high heat or about 400 degrees F. Place shrimp in a large resealable plastic bag or mixing bowl and set aside. Combine marinade ingredients in a small bowl; whisk until combined. Pour mixture over prepared shrimp, stir to coat and set aside to marinate for 10 minutes.

2.     Separate lettuce leaves into 18 to 20 "cups." Rinse and pat dry; cover and chill until ready to serve. Spray grill with grill spray. Remove shrimp from marinade and discard marinade. Grill shrimp over medium direct heat for 2 to 3 minutes per side or until curled, firm and cooked through. Transfer cooked shrimp to a bowl. To assemble tacos, arrange chilled lettuce "cups," open side facing up on a serving platter. Spoon 3 shrimp into each lettuce cup, add a few avocado cubes, sprinkle with cheese, garnish with cilantro and serve immediately with lime wedges.

Article Source: http://allrecipes.com/recipe/239253/mojito-shrimp-lettuce-wraps/?internalSource=recipe%20hub&referringId=117&referringContentType=recipe%20hub

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Marinated Veggies

Ingredients

Time: 1 hour, 8 servings, 159 calories

  • 1/2 cup thickly sliced zucchini
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced yellow bell pepper
  • 1/2 cup sliced yellow squash
  • 1/2 cup sliced red onion
  • 16 large fresh button mushrooms
  • 16 cherry tomatoes
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1/2 cup lemon juice
  • 1/2 clove garlic, crushed

Directions

  • Prep Time:15 minutes
  • Cook Time: 15 minutes
  1. Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
  2. In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
  3. Preheat grill for medium heat.
  4. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

Footnotes

  • Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Article Source: http://allrecipes.com/recipe/14581/marinated-veggies/?internalSource=recipe%20hub&referringId=117&referringContentType=recipe%20hub

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Ham and Pineapple Kabobs

Ingredients

Time: 23 minutes, 4 servings, 342 calories

  •  3 tablespoons brown sugar
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon vegetable oil
  • 1 teaspoon prepared mustard
  • 3/4 pound cooked ham, cut into 1 inch cubes
  • 1 (15 ounce) can pineapple chunks, drained
  • Skewers

Directions

·         Prep Time: 15 minutes

·         Cook Time: 8 minutes

  1. Preheat grill for high heat.
  2. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
  3. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Article Source: http://allrecipes.com/recipe/25467/ham-and-pineapple-kabobs/?internalSource=recipe%20hub&referringId=88&referringContentType=recipe%20hub

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Grilled Tequila-Lime Shrimp

Ingredients


Cook time: 1 h 16 m, 4 servings, 235 calories

  • 2 tablespoons lime juice
  • 2 tablespoons tequila
  • 1/4 cup olive oil
  • 1 pinch garlic salt
  • 1 pinch ground cumin
  • Ground black pepper to taste
  • 1 pound large shrimp, peeled and deveined
  • 6 (10 inch) wooden skewers
  • 1 large lime, quartered

Directions

Prep Time 10 minutes

  1. Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
  2. Soak skewers at least 30 minutes in water to prevent burning.
  3. Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  4. Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
  5. Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

Article Source: http://allrecipes.com/recipe/148818/grilled-tequila-lime-shrimp/?internalSource=hn_carousel%2002_Grilled%20Tequila-Lime%20Shrimp&referringId=117&referringContentType=recipe%20hub&referringPosition=carousel%2002

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Grilled Spicy Sweet Potato Chips

Ingredients

Time: 25 minutes, 4 servings, 255 calories

  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1 lime, juiced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • salt and ground black pepper to taste
  • 2 sweet potatoes, peeled and cut into 1/4-inch slices

Directions

  • ·         Prep Time: 10 minutes
  • ·         Cook Time: 15 minutes
  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Whisk olive oil, garlic, lime juice, cumin, chili powder, salt, and black pepper together in a large bowl; add sweet potatoes and stir until thoroughly coated.
  3. Place coated sweet potatoes on the preheated grill; cook, flipping sweet potatoes every 5 minutes, until crisp around the edges and tender in the middle, 15 to 20 minutes.

Footnotes

  • Cook's Note: For spicier sweet potatoes, use 2 tablespoons chile oil and 2 tablespoons olive oil.
  • If you don't want to grill these, you can bake them in the oven. Preheat oven to 400 degrees F (200 degrees C). Arrange prepared sweet potatoes on a baking sheet and follow step 3.

Article Source: http://allrecipes.com/recipe/242208/grilled-spicy-sweet-potato-chips/?internalSource=recipe%20hub&referringId=117&referringContentType=recipe%20hub

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Grilled Oyster Shooters

Ingredients

Time: 15 minutes, 4 servings, 32 calories

  • 8 fresh oysters in shells
  • 1/3 cup Fresh lemon juice
  • 3 tablespoons Worcestershire sauce
  • hot pepper sauce to taste
  • salt to taste

Directions

  • Prep 5 minutes
  • Cook Time 10 m

1.      Preheat an outdoor grill for high heat. You may assemble your ingredients while the grill heats up.

  1. Place the whole oysters on the hot grill. Cook until they open, 5 to 10 minutes - you will hear the juice sizzling on the hot coals when this happens.
  2. Remove the oysters from the grill, and pry off the top shell. You may want to wear some heavy gloves to protect from the heat. Slide a knife between the oyster and shell to disconnect. Top each one with 2 teaspoons of lemon juice, 1 teaspoon of Worcestershire sauce, and hot pepper sauce and salt to taste. Serve in the shell while still warm.

 

Article Source: http://allrecipes.com/recipe/85163/grilled-oyster-shooters/?internalSource=staff%20pick&referringId=117&referringContentType=recipe%20hub

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Grilled Guacamole

Ingredients

Time: 1 hour 30 minutes, 12 servings, 128 calories

  • 1/2 cup diced red onion
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
  • 12 cherry tomatoes, quartered
  • 2 tablespoons chopped fresh cilantro, or to taste

Directions

  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  1. Preheat an outdoor grill for low heat, and lightly oil grate.
  2. Cook the avocados on the preheated grill until just slightly browned and caramelized. Allow to cool to room temperature, then remove the skins, and cube. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream. Stir in the lime juice, garlic salt, and hot pepper sauce, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro. Chill 30 minutes before serving.

Article Source: http://allrecipes.com/recipe/168613/grilled-guacamole/?internalSource=recipe%20hub&referringId=117&referringContentType=recipe%20hub

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Grilled Eggplant Rollups

Ingredients

Time: 51 minutes, 4 servings, 148 calories

  • 1 eggplant, peeled and sliced lengthwise into 1/4-inch slices
  • Salt as needed
  • 1 tablespoon olive oil, or as needed
  • 1 pinch Italian seasoning, or to taste
  • 1 (4 ounce) log goat cheese, softened
  • 2 canned whole roasted red peppers, drained and diced

Directions

  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  1. Arrange eggplant slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse eggplant slices and pat dry with a paper towel.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Lightly brush both sides of eggplant slices with olive oil and season with Italian seasoning.
  4. Grill eggplant slices on the preheated grill, exactly 3 minutes per side. Spread goat cheese on 1 side of each eggplant slice and sprinkle with roasted red peppers. Serve open-faced or rolled up.

Article Source: http://allrecipes.com/recipe/234061/grilled-eggplant-rollups/?internalSource=recipe%20hub&referringId=117&referringContentType=recipe%20hub

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Grilled Buffalo Wings

Ingredients

Time: 1 h 5 minutes, 8 servings, 129 calories

  • 1 cup Louisiana-style hot sauce
  • 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 tablespoon soy sauce

Directions

  • Prep Time: 15 m
  • Cook Time: 50 m
  1. Preheat a grill to medium heat.
  2. In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce - frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer.
  3. Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.

Footnotes

  •  Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

 

Article Source: http://allrecipes.com/recipe/68028/grilled-buffalo-wings/?internalSource=recipe%20hub&referringId=117&referringContentType=recipe%20hub

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Benny's Famous Jalapeno Poppers

Ingredients

30 minutes, 8 servings, 168 calories per serving

  • 1 (4 ounce) package cream cheese, softened
  • 4 ounces shredded Cheddar cheese
  • 6 ounces fresh corn kernels
  • Salt and ground black pepper to taste
  • 8 fresh jalapeno peppers, halved lengthwise and seeded
  • 8 slices bacon, cut in half
  • 16 toothpicks

Directions

  • Prep 20 minutes
  • Cook 10 minutes

1.       Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  1. Mix together the cream cheese, Cheddar cheese, corn, salt, and black pepper in a bowl.
  2. Fill the jalapeno halves with the cream cheese mixture.
  3. Wrap each stuffed pepper with bacon, securing it with a toothpick. Be sure the toothpick pokes through the bacon as well as the pepper.
  4. Place the poppers face down on the grill over direct heat. Grill until bacon is crispy and brown, about 5 minutes; turn the poppers over and grill until bacon is crisp on other side, 5 more minutes.

Footnotes: Cook's Note

  • These can also be cooked in the oven at 400 degrees for about 20 minutes.

Article source: http://allrecipes.com/recipe/219933/bennys-famous-jalapeno-poppers/?internalSource=hn_carousel%2001_Benny%27s%20Famous%20Jalapeno%20Poppers&referringId=117&referringContentType=recipe%20hub&referringPosition=carousel%2001

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Chicken and Pepper Nachos

Chicken and Pepper Nachos

Serves: 6 to 8 // Prep time: 20 minutes | Marinating time: 20 to 30 minutes | Grilling time: 8 to 12 minutes, plus 5 to 10 minutes per batch | Special equipment: 2 large rimmed sheet pans lined with parchment paper

INGREDIENTS

PASTE

·         2 tablespoons extra-virgin olive oil

·         2 teaspoons prepared chili powder

·         1 teaspoon onion powder

·         1 teaspoon dried oregano

·         ½ teaspoon kosher salt

·         ½ teaspoon ground cumin

·         2 boneless, skinless chicken breast halves, each about 6 ounces

·         2 large poblano chile peppers, each halved lengthwise, stemmed, and seeded

·         1 large red bell pepper, halved lengthwise, stemmed, and seeded

·         1 bag (14 to 16 ounces) sturdy tortilla chips

·         1 pound coarsely grated pepper jack cheese

·         5 scallions (white and light green parts only), finely chopped

·         ½ cup roughly chopped fresh cilantro leaves

·         1 cup store-bought tomato salsa (optional)

·         ½ cup sour cream (optional)

INSTRUCTIONS

1.       In a medium bowl mix the paste ingredients. Add the chicken breasts to the bowl, turn to coat them evenly, and then transfer them to a plate, leaving any remaining paste in the bowl. Allow the chicken breasts to marinate at room temperature for 20 to 30 minutes before grilling.

2.       Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

3.       Brush the cooking grates clean. Grill the chicken breasts, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. At the same time, grill the poblano and bell peppers over direct medium heat until tender, 8 to 12 minutes, turning occasionally. Remove from the grill and cut the chicken breasts into bite-sized pieces. Scrape away and discard the blackened skins from the peppers. Cut the peppers into bite-sized pieces.

4.       Layer the tortilla chips, chicken pieces, peppers, cheese, and scallions on two large sheet pans lined with parchment paper. Place the sheet pans over indirect medium heat (you will probably need to cook the nachos in two batches), close the lid, and cook until the cheese is melted, 5 to 10 minutes. Remove from the grill, sprinkle with cilantro, and serve immediately with the salsa and the sour cream, if using.

 

Article source: http://www.weber.com/recipes/starters/chicken-and-pepper-nachos

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Filet Mignon Crostini with Balsamic Onion Jam

Filet Mignon Crostini with Balsamic Onion Jam

Serves: 10 to 12 // Prep time: 20 minutes, plus about 45 minutes for the jam | Grilling time: 12 to 15 minutes

INGREDIENTS

JAM

·         2 tablespoons unsalted butter

·         2 tablespoons extra-virgin olive oil

·         2 large sweet yellow onions, each about 12 ounces, thinly sliced

·         ½ teaspoon kosher salt

·         ½ cup balsamic vinegar (not aged)

·         ½ cup packed golden brown sugar

·         ¼ cup dried currants or raisins

·         3 filet mignon steaks, each about 8 ounces and 1½ inches thick, trimmed of excess fat

·         1 tablespoon extra-virgin olive oil

·         1½ teaspoons kosher salt

·         ¾ teaspoon freshly ground black pepper

CROSTINI

·         1 baguette, cut into 25 slices, each about ½ inch thick

·         Extra-virgin olive oil

·         2 garlic cloves, peeled

CREAM

·         ⅓ cup sour cream

·         3 tablespoons prepared horseradish

·         ¼ teaspoon kosher salt

·         ½ teaspoon freshly ground black pepper

·         1 bunch fresh chives (optional)

INSTRUCTIONS

1.       In a large skillet over medium-high heat, warm the butter and olive oil. Add the onions and salt. Cook until they become tender and have reduced in volume by half, about 10 minutes, stirring frequently to prevent burning. Stir in the vinegar, sugar, and currants. Reduce the heat to medium-low and cook until the onions become jam-like and most of the liquid has evaporated, about 35 minutes. Remove from the heat and let cool to room temperature. The jam will thicken as it cools. (The jam may be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

2.       Prepare the grill for direct cooking over medium heat (350° to 450°F).

3.       Lightly brush the steaks on both sides with the oil and season with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

4.       Brush the cooking grates clean. Lightly brush one side of the baguette slices with oil and grill them over direct medium heat until toasted, 1 to 2 minutes (grill one side only). Allow to cool, and then rub the grilled sides lightly with the garlic.

5.       In a small bowl combine the cream ingredients. Cover and refrigerate until ready to use.

6.       Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 11 to 13 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into ¼-inch slices.

7.       Spread a layer of jam on each piece of toasted baguette (crostini). Place a slice of meat on the jam and top with a small dollop of the horseradish cream. Sprinkle with chopped fresh chives, if desired.

Article Source: http://www.weber.com/recipes/starters/filet-mignon-crostini-with-balsamic-onion-jam

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Grilled Artichoke and Spinach Dip with Pita Wedges

Grilled Artichoke and Spinach Dip with Pita Wedges

 Serves: 12 // Prep time: 20 minutes | Grilling time: about 30 minutes | Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)

INGREDIENTS

·         2 cans (14 ounces each) artichoke hearts, drained

·         ¼ cup extra-virgin olive oil, divided, plus more for brushing on the pita

·         Kosher salt

·         Freshly ground black pepper

·         3 garlic cloves, finely chopped

·         2 shallots, finely chopped

·         1 medium onion, roughly chopped

·         2 pounds frozen chopped spinach, drained well

·         1 pint heavy whipping cream

·         1 pint sour cream

·         1 cup plus 2 tablespoons grated Parmigiano-Reggiano® cheese, divided

·         8 pita rounds

INSTRUCTIONS

1.       Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

2.       Thread the artichoke hearts onto skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning). Lightly brush the artichokes with some of the oil and then season with salt and pepper. Grill over direct medium heat, with the lid closed as much as possible, until golden brown, about 6 minutes, turning once.

3.       In a large sauté pan, warm the remaining oil and then sauté the garlic, shallots, and onion. Rough chop the artichokes and add them to the pan. Add the spinach. Fold in the cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in a fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of cheese. Grill over indirect medium heat, with the lid closed, for 20 to 25 minutes until the dip is heated through.

4.       Brush pita rounds with the oil and season with salt and pepper. Grill briefly over direct heat to warm them, about 1 to 2 minutes. Cut into wedges.

5.       Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.

 

Article Source: http://www.weber.com/recipes/starters/grilled-artichoke-and-spinach-dip-with-pita-wedge

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Grilled Clam and Shrimp Cioppino

Grilled Clam and Shrimp Cioppino

Serves: 6 // Prep time: 20 minutes | Grilling time: 45 to 48 minutes | Special equipment: grill-proof Dutch oven or covered casserole

INGREDIENTS

·         2½ pounds ripe plum tomatoes

·         1 large red bell pepper

·         1 pound large shrimp (21/30 count), peeled and deveined, tails left on

·         Extra-virgin olive oil

·         Kosher salt

·         Freshly ground black pepper

·         3 ounces pancetta, diced

·         1 medium yellow onion, finely chopped

·         2 ribs celery, finely chopped

·         2 garlic cloves, minced

·         1 cup dry white wine

·         1 cup water

·         1 tablespoon tomato paste

·         ¼ teaspoon crushed red pepper flakes

·         4 dozen littleneck or manila clams, each about 2 inches in diameter, scrubbed under cold running water

INSTRUCTIONS

1.       Prepare the grill for direct cooking over high heat (450° to 550°F).

2.       Grill the tomatoes and bell pepper over direct high heat, with the lid closed, until the tomato skins are blackened and split and the bell pepper skin is charred, 7 to 10 minutes for the tomatoes and 10 to 12 minutes for the pepper, turning occasionally to char all sides. As the vegetables are ready, transfer them to a platter. Let cool until they are easy to handle.

3.       Lightly brush the shrimp with oil and season evenly with salt and pepper.Grill the shrimp over direct high heat, with the lid closed, until almost cooked through, 2 to 3 minutes, turning once. Set aside.

4.       Reduce the temperature of the grill to medium heat (350° to 450°F). Peel, core, and seed the tomatoes, working over a sieve set in a bowl to collect the juices. Discard the solids remaining in the sieve. Chop the tomatoes, and add any juices from the cutting board to the bowl. Peel, seed, and chop the bell pepper.

5.       Place a grill-proof Dutch oven over direct medium heat. Add the pancetta and 1 tablespoon oil. Cook until the pancetta is lightly browned, about 6 minutes, stirring occasionally. Add the onion, celery, and garlic and cook until the onion is tender, about 5 minutes. Pour in the wine and cook for 1 minute. Add the tomatoes with their juices, the bell pepper, water, tomato paste, and red pepper flakes. Simmer until slightly reduced, about 10 minutes. Keep the lid closed as much as possible during grilling.

6.       Arrange the clams in the Dutch oven and cover with the pot lid. Close the grill lid and cook until the clams have opened, about 10 minutes, stirring the clams once. Discard any clams that don’t open. Add the shrimp and cook for another minute. Carefully remove the Dutch oven from the grill. Serve warm in soup bowls.

 

Article source: http://www.weber.com/recipes/seafood/grilled-clam-and-shrimp-cioppino

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Grilled Pizzas with Brie, Caramelized Onions, and Capers

Grilled Pizzas with Brie, Caramelized Onions, and Capers

Serves: 4 to 6 as an appetizer // Prep time: 30 minutes | Grilling time: 11 to 13 minutes per pizza | Special equipment: pizza stone, pizza peel (optional)

INGREDIENTS

·         1 ball (about 1 pound) premade pizza dough

·         8 ounces Brie cheese, rind removed, cut into ½-inch chunks

·         Extra-virgin olive oil

·         1 large white or yellow onion, halved and thinly sliced

·         Water

·         1½ teaspoons minced fresh rosemary leaves

·         ½ teaspoon kosher salt

·         Freshly ground black pepper

·         All-purpose flour

·         4 teaspoons capers, drained

·         1½ cups loosely packed baby arugula

INSTRUCTIONS

1.      Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so it will be easier to shape. To easily cut the rind from the Brie and cut the cheese into chunks, place it in the freezer for 30 to 45 minutes until semi-firm before cutting.

2.      In a large skillet over medium heat, warm 2 tablespoons oil. Add the onion and 1 tablespoon water. Cook for 5 minutes, stirring often. Reduce the heat to medium-low and continue cooking until the onion is softened and golden brown, about 20 minutes, stirring frequently and occasionally adding more water, a tablespoon at a time, to prevent scorching. Stir in the rosemary, remove from the heat, and let cool.

3.      Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a pizza stone, following manufacturer's instructions.

4.      In a small bowl whisk 2 tablespoons oil with the salt and ¼ teaspoon pepper.

5.      Divide the dough into two equal balls. On a lightly floured work surface, gently press, stretch, and pull each dough ball into an oval or rectangle about 12 inches at its longest point, about 6 inches at its widest point, and about ⅓ inch thick; don’t worry if the shape is irregular. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue.)

6.      Transfer your first piece of dough onto a pizza peel (or a rimless baking sheet) lightly coated with flour. Brush the dough with half of the seasoned oil, and then distribute half the onions, half the cheese, and half the capers, leaving a ½-inch border. Slide the first pizza onto the preheated pizza stone and cook over direct medium heat, with the lid closed, until the cheese is melted and the crust is golden brown, 11 to 13 minutes, occasionally rotating the pizza for even cooking.

7.      Using a pizza peel or a large spatula, remove the pizza from the stone and immediately top with half of the arugula. Drizzle lightly with oil and season with pepper, if desired. Cut crosswise into slices and serve immediately.

8.      Repeat steps 6 and 7 with the remaining dough and toppings.

 

Article source: http://www.weber.com/recipes/starters/grilled-pizzas-with-brie-caramelized-onions-and-capers

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Italian Sausages and Glazed Nectarines on Honey-Mustard Crostini

Italian Sausages and Glazed Nectarines on Honey-Mustard Crostini

Serves: 8 // Prep time: 25 minutes | Grilling time: 11 to 17 minutes

INGREDIENTS

·         6 fresh hot and/or sweet Italian sausages, each about 4 ounces

·         Extra-virgin olive oil

·         ¼ cup plus 2 tablespoons honey, divided

·         2 teaspoons fresh lime juice

·         1 teaspoon balsamic vinegar

·         3 firm but ripe, fresh nectarines, each cut in half

·         1 baguette, cut into ½-inch-thick slices (about 32)

·         1 teaspoon Dijon mustard

INSTRUCTIONS

1.      Prepare the grill for direct cooking over medium heat (350° to 450°F).

2.      Lightly brush the sausages with oil. Whisk 2 tablespoons of the honey, the lime juice, and vinegar, and then brush all over the nectarine halves. Save the remaining honey-lime mixture for basting the nectarines on the grill.

3.      Grill the sausages over direct medium heat, with the lid closed, until fully cooked (160°F), 10 to 15 minutes, turning occasionally. At the same time, grill the nectarine halves over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes, turning occasionally and basting with the remaining honey-lime mixture each time they are turned. Remove from the grill as they are done.

4.      Lightly brush both sides of the baguette slices with oil, and then grill over direct medium heat until toasted, 1 to 2 minutes, turning once.

5.      Mix the remaining ¼ cup honey with the mustard.

6.      Cut the sausages lengthwise, and then crosswise into thirds (to fit the crostini). Cut the nectarines into thin slices. Lightly spread honey mustard on one side of each baguette slice. Top each baguette slice with one nectarine slice and one sausage piece. Serve right away.

 

Article Source: http://www.weber.com/recipes/starters/italian-sausages-and-glazed-nectarines-on-honey-mustard-crostin

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Vietnamese Beef Rolls with Sweet Chili Sauce

Vietnamese Beef Rolls with Sweet Chili Sauce

Serves: 6 // Prep time: 20 minutes | Grilling time: 6 to 8 minutes | Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)

INGREDIENTS

SAUCE

·         3 tablespoons granulated sugar

·         3 tablespoons fresh lime juice

·         1 tablespoon thinly sliced scallions

·         1 tablespoon fish sauce

·         2 teaspoons hot chili-garlic sauce, such as Sriracha

FILLING

·         1 pound ground chuck (80% lean)

·         ¼ cup finely chopped roasted peanuts

·         ¼ cup thinly sliced scallions

·         1 tablespoon finely chopped fresh mint leaves

·         1 teaspoon fish sauce

·         ½ teaspoon kosher salt

·         ¼ teaspoon ground black pepper

·         18 small grape leaves in brine, each 4 to 5 inches in diameter, drained

·         Vegetable oil

INSTRUCTIONS

1.       In a small bowl mix the sauce ingredients until the sugar is dissolved. Taste and, if desired, add up to 1 tablespoon of water.

2.       In a large bowl gently combine the ingredients for the filling.

3.       Unroll and rinse the grape leaves under water. Spread out the leaves on a work surface, smooth side down, and pat dry with paper towels. Cut off and discard any protruding stems. Shape a heaping tablespoon of the filling into a small log and place near the stem end of one grape leaf. Fold the stem end of the leaf over the filling. Fold in each side of the leaf, and then roll the filling tightly toward the tip of the leaf. If necessary, cut off and discard any excess leaf at the tip. Repeat with the remaining beef filling and grape leaves.

4.       Place three rolls side by side. Push a skewer through all the rolls about 1 inch from their ends. Repeat with another skewer parallel to the first one. Double-skewer the remaining rolls. Lightly brush the rolls with oil on both sides.

5.       Fill a chimney starter to the rim with charcoal briquettes and burn the coals until they are lightly covered with ash. Spread the coals in a tightly packed, single layer across one-half to two-thirds of the charcoal grate. Put the cooking grate in place, close the lid, and let the coals burn down to medium heat (350° to 450°F). Leave all the vents open.

6.       Brush the cooking grates clean. Grill the rolls over direct medium heat, with the lid closed as much as possible, until the filling feels slightly firm when pressed, 6 to 8 minutes, turning and swapping their positions as needed for even cooking. Serve warm with the dipping sauce.

 

Article Source: http://www.weber.com/recipes/starters/vietnamese-beef-rolls-with-sweet-chili-sauce

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Sweet and Spicy Chicken Wings with Sriracha, Honey, and Lime

Sweet and Spicy Chicken Wings with Sriracha, Honey, and Lime

Serves: 4 // Prep time: 15 minutes | Refrigeration time: about 4 hours | Grilling time: 25 to 35 minutes

INGREDIENTS

RUB

·         2 teaspoons kosher salt

·         1 teaspoon ground coriander

·         ½ teaspoon freshly ground black pepper

·         ½ teaspoon ground cayenne pepper

·         12 large chicken wings, each about 6 ounces, wing tips removed

SAUCE

·         3 tablespoons fresh lime juice

·         3 tablespoons hot chili-garlic sauce, such as Sriracha

·         2 tablespoons soy sauce

·         2 tablespoons honey

·         1 tablespoon unsalted butter

INSTRUCTIONS

1.      In a small bowl combine the rub ingredients. Pat the wings dry, and then place them in one layer on a sheet pan. Sprinkle with the rub, working it in on both sides with your fingers. Refrigerate the wings, uncovered, to air dry for about 4 hours.

2.      In a small saucepan over medium heat, combine the sauce ingredients. Stir until the butter melts, and then remove from the heat.

3.      Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

4.      Grill the wings over direct medium heat, with the lid closed, until browned on both sides, 10 to 15 minutes, turning once or twice. Then move the wings overindirect medium heat and cook, with the lid closed, until the meat is no longer pink at the bone and the skin is crispy, 15 to 20 minutes more, turning once or twice and basting frequently with the sauce. Remove from the grill and brush with any remaining sauce. Serve warm or at room temperature.

 

Article source: http://www.weber.com/recipes/starters/sweet-and-spicy-chicken-wings-with-sriracha-honey-and-lime

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Yakitori

Yakitori

Serves: 4 to 6 // Prep time: 25 minutes | Grilling time: 7 to 10 minutes | Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)

INGREDIENTS

·         10 boneless, skinless chicken thighs, about 2 pounds total, cut into 1 to 1-½-inch pieces

·         1 tablespoon vegetable oil

·         1 teaspoon kosher salt

·         ¼ teaspoon freshly ground black pepper

SAUCE

·         ½ cup low-sodium chicken stock

·         3 tablespoons soy sauce

·         3 tablespoons mirin (sweet rice wine)

·         2 tablespoons fresh lemon juice

·         1 tablespoon golden brown sugar

·         ¼ teaspoon freshly ground black pepper

INSTRUCTIONS

1.       Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to high heat (450° to 550°F). Leave all the vents open. If you are using a gas grill, preheat your grill on high until it reaches 500°F.

2.       In a medium bowl combine the chicken pieces with the oil, salt, and pepper and mix well. Thread the chicken pieces through their centers on the top half of the skewers. The chicken pieces should touch, but do not cram them together. Refrigerate until ready to grill, or as long as 2 hours.

3.       In a small saucepan mix the sauce ingredients. Bring to a boil over medium-high heat and cook until the liquid is reduced to ½ to ¾ cup, about 5 minutes, stirring once or twice. Remove the saucepan from the heat.

4.       Brush the cooking grates clean. Place a strip of aluminum foil on the cooking grate over the empty section of the charcoal grate or over an unlit burner. Grill the skewers over direct high heat, with the bare wooden section of the skewers placed over the foil. Close the lid and cook until the meat is lightly charred on the surface, 4 to 5 minutes, turning once and swapping their positions as needed for even cooking. Open the lid and begin turning and basting the chicken with the sauce (you may not need all of the sauce) until fully cooked, 3 to 5 minutes longer. Remove from the grill and serve warm.

 

Article Source: http://www.weber.com/recipes/starters/yakitori

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