Wednesday, May 31, 2017

Time To Grill Some Fruit !

Chicken...Ribs...Veggies...Now Fruit On The Grill !!


What you need:
Your favorite fruits - Pick whatever fruits you are in the mood for! The grill is a great way to enhance the flavor of the fruit by itself or add it to another dish!
Let’s get started!
1.       First preheat your grill for 10-15 minutes and then brush the grates clean.
2.       Prep whatever fruit you choose (rinse and peel/slice if necessary).
3.       Set the grill temperature between 350-450F.
4.       Place fruit on the grill or in grill basket. Large slices can go directly on the grill, but small fruits like blueberries or raspberries will need to be placed in your grill basket.
5.       Grill fruit for about 6-8 minutes. The larger fruits may need an extra few minutes in order to really caramelize the fruit.
6.       Remove and serve!
Grilled fruit always takes a dish to the next level!  Here’s an idea on how to add the flavor of grilled fruit to a meal:
·         Vanilla ice cream topped with grilled strawberries & blueberries


Monday, May 29, 2017

Time To Do Some Fish On The Grill

We've done some meat and veggies..now time for fish...




Recipe:
INGREDIENTS
·         4 fillets tilapia
·         2 tbsp. honey
·         4 limes, thinly sliced
·         2 ears corn, shucked
·         2 tbsp. fresh cilantro leaves
·         1/4 c. extra-virgin olive oil
·         kosher salt
·         Freshly ground black pepper
DIRECTIONS
1.    Heat grill to high. Cut 4 sheets of foil about 12" long.
2.    Top each piece of foil with a piece of tilapia. Brush tilapia with honey and top with lime, corn and cilantro. Drizzle with olive oil and season with salt and pepper.
Grill until tilapia is cooked through and corn tender, about 15 minutes


Wednesday, May 17, 2017

Grilling Vegtables

We've grilled some meat...now time to do some veggies..



Directions
  1. Slice vegetables into pieces depending on grilling method. ...
  2. Place in a plastic container and coat with 1-2 Tbsp olive oil and salt and pepper.
  3. Grill over medium heat until desired tenderness.
  4. Drizzle with balsamic vinegar or more salt and pepper if desired.


Monday, May 15, 2017

Brined Pork Chops with Grilled Stone Fruit

Hope you enjoy.....





Brined Pork Chops with Grilled Stone Fruit

Recipe

For the brine:
6 cups water
1/4 cup cider vinegar
1/4 cup firmly packed brown sugar
1 tsp. dried thyme
1 tsp. juniper berries (optional)
1/8 tsp. red pepper flakes
2 Tbs. kosher salt
1 Tbs. freshly ground black pepper

6 bone-in pork chops, each at least 1 inch thick
6 ripe but slightly firm plums, peaches or nectarines, halved and pitted
Canola oil for brushing

To make the brine, in a large bowl, combine the water, vinegar, brown sugar, thyme, juniper berries, red pepper flakes, salt and black pepper. Stir until the sugar and salt dissolve.

Place the pork chops in a large sealable plastic bag and pour in the brine. Seal the bag closed, squish the brine around the chops and refrigerate overnight.

At least 30 minutes before you plan to begin grilling, remove the chops from the refrigerator. Discard the brine, rinse the chops briefly in cold water and pat dry with paper towels.

Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350° to 375°F. If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.

Place the pork chops on the grill over the direct-heat area and sear, turning once, until nicely grill-marked on both sides, 2 to 3 minutes per side. Move the chops to the indirect-heat area and cover the grill. Cook until the chops are somewhat firm to the touch or until an instant-read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145°F, about 15 minutes more for medium.

Transfer the chops to a platter and let rest for 10 minutes. Meanwhile, brush both sides of the fruit halves with oil. Place the fruit over the direct-heat area and cook, turning once, until nicely grill-marked, about 2 minutes per side. Serve the pork chops immediately with the grilled fruit on the side. Serves 6.



Monday, May 8, 2017

Chicken Drumsticks with Baked Watermelon BBQ Sauce

Looks like they're grilled..but this one uses your oven...




Ingredients
·         For the Chicken
·         2 cups cubed watermelon
·         1 cup ketchup
·         1/4 cup honey
·         1/4 cup chipotle peppers in adobo sauce
·         1/2 tsp. salt
·         4 lbs chicken drumsticks
·          
·         For the Dipping Sauce
·         1 cup low-fat Greek yogurt
·         1 cup blue cheese crumbles
·         1/2 cup fresh cilantro
·         Juice from 1 lime
·         1/4 tsp. salt

Instructions
1.      Make the watermelon barbecue sauce. Add the watermelon, ketchup, honey, chipotle peppers and salt to your blender. Blend on high until smooth.
2.      Marinate the chicken. Add the chicken to a large re-sealable bag. Pour the marinade over the chicken. Transfer the chicken to your refrigerator and let it marinate for 1-2 hours. Give the bag a shake once or twice during this time to make sure all the chicken is coated.
3.      Meanwhile, make the blue cheese dipping sauce. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until well combined. Transfer the dipping sauce to a small bowl and refrigerate it until you’re ready to use it.
4.      Pre-heat your oven to 425 degrees. Line two baking sheets with aluminum foil and place wire racks on top of the foil. Remove the chicken from the marinade and place on the wire racks, making sure the pieces are about 1-inch apart. Transfer to your pre-heated oven and bake for 40-45 minutes, flipping the chicken drumsticks over with a pair of tongs once half way through baking.
5.      Meanwhile, bring about 1 cup of the marinade to a boil in a small saucepan. Then turn down the heat to maintain a simmer and cook for about 10 minutes, stirring frequently. Remove from the heat and set aside.
6.      After the chicken has finished baking, remove it from the oven and pre-heat your broiler. Brush the chicken with the cooked marinade. Place the chicken under your broiler for 1-2 minutes, or until the marinade bubbles and has started to darken in some places. Remove the chicken from the oven.
7.      Serve the chicken drumsticks with the blue cheese dipping sauce


Thursday, May 4, 2017

Tuesday, May 2, 2017

Get out the grill..time to BBQ ribs !

Grilling season is here..get out the grill and the ribs !!



Don't forget the cold beer !