Showing posts with label Grilling. Show all posts
Showing posts with label Grilling. Show all posts

Friday, November 7, 2014

Southern Baked Beans

Baked Beans


These mouth watering Southern Baked Beans will compliment any BBQ or Grilling menu.


Ingredients

1 large onion, diced
2 (16-ounce) cans pork and beans
3 Tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 Tablespoons ketchup
1 Tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2-inch pieces

Directions

Preheat oven to 350 degrees F.

In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar,
ketchup, and lemon juice. 

Top with the bacon pieces. 

Bake, covered, for 45 to 60 minutes.




Friday, October 31, 2014

Spicy Honey BBQ Chicken



Get ready to be surprise with this recipe, Spicy Honey BBQ Chicken is awesome!





Ingredients

1 cup soy sauce
3/4 cup finely chopped yellow onions
1/3 cup rice wine vinegar
1/4 cup honey
1/4 cup chopped fresh cilantro
2 tablespoons sriracha (hot red pepper chili paste)
2 tablespoons white sesame seeds
2 tablespoons chopped fresh gingerroot
2 tablespoons minced garlic
2 tablespoons sesame oil
12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes

Honeyed Apple-Cabbage Slaw Recipe goes well with this.


Directions

In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. 

Place the chicken in a large plastic bag or baking dish and cover with the marinade. 

Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.

Preheat the grill to medium and the oven to 350 degrees F.

Remove the chicken from the marinade, reserving the marinade. 

Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes. 

Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. 

Lower the heat to medium and simmer until slightly thick, about 10 minutes.

Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. 

Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.

Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with the Honey Apple-Cabbage Slaw.




Tuesday, October 28, 2014

BBQ and Grilling Lamb


BBQ & Grilling Lamb Recipes




Grilled Lamb Chops and Portabella Mushrooms



Grilled Lamb Chops and Portabella Mushrooms is a full meal--main course and side--cooks up right on your grill that is absolutely delicious.




INGREDIENTS

3/4 cup peach preserves
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1/8 teaspoon Sea Salt
4 (5 ounce, 2-inch thick) lamb chops
1/4 cup olive oil
1 teaspoon dried rosemary
4 large portobello mushrooms


DIRECTIONS

Stir peach preserves together with vinegar, pepper, and salt in a bowl.

Measure out 1/3 cup and place with the lamb in a large plastic resealable bag.

Seal and refrigerate both the lamb and the rest of the peach mixture for 2-4 hours.

Preheat grill to medium and lightly oil grate.

Whisk olive oil with the rosemary and coat mushrooms with the mixture. 

Drain lamb chops from marinade.

Place mushrooms and lamb on the grill and cook for 16 to 20 minutes, flipping midway through cooking time, until lamb reaches an internal temperature of 145 degrees F for medium rare.
 
Serve.


Grilled Lamb Cutlets

Lamb


Lamb cutlets pack a lot of flavor so try them out on the grill with this easy recipe.


INGREDIENTS

3 tablespoons olive oil
1 garlic clove, finely chopped
1 teaspoon fresh lemon thyme leaves
12 lamb cutlets

DIRECTIONS

Combine olive oil, garlic, and thyme in a large resealable plastic bag. 

Add lamb cutlets, seal, turn to coat, and let stand for 10 minutes.

Preheat grill to medium.

Grill lamb for about 5 minutes, then flip and cook until lamb is cooked through (about another 5 minutes). 

Serve.

Grilled Lamb Chops


Lamb chops grilled to perfection; a true gourmet dinner on the grill. 



Ingredients

2 tablespoons finely chopped sweet onion
3 tablespoons olive oil
1 cup dry red wine
1 teaspoon butter
1/4 teaspoon dried thyme
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6 ounce) lamb rib chops

Directions

Pour 1 teaspoon onion in a saucepan and set over medium heat.

Add onion and cook, stirring, for about 6 minutes to soften.

Pour wine into the saucepan. 

Simmer until the wine reduces down to 2 tablespoons. 

Add butter and dried thyme. 

Cover.

Preheat grill to medium and lightly oil grate.

In a bowl, stir garlic together with salt and pepper. 

Season pork chops on both sides with the mixture.

Grill lamb chops for about 15 minutes, flipping midway through cooking time, until meat reaches 160 degrees F internally.Allow lamb chops to rest for about 5 minutes. 

Then slice and serve with wine sauce spooned over each serving.



Gyro Burgers


Tonight, turn traditional cookout cuisine on its head with this AWESOME Mediterranean-style Gyro Burgers topped with Cucumber Tzatziki Sauce.

INGREDIENTS

Gyro Burgers

1 pound ground lamb*
2 cloves garlic, minced
1/2 white onion, finely chopped or grated
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried rosemary
Salt and pepper, to taste
1/2 red onion, sliced for garnish
1 tomato, sliced for garnish
2 cups lettuce, shredded for garnish
4 pitas, halved


Tip: We love the bold, earthy flavor of dried herbs in this recipe, but you can use fresh versions of rosemary and marjoram, too. Since dried herbs are stronger, use 1 tablespoon of fresh herbs as a substitute for 1 teaspoon of dried.

DIRECTIONS

In a medium-size mixing bowl, combine the lamb, garlic, onion, marjoram and rosemary with clean hands.

Shape the meat into 4 evenly sized patties. 

Season both sides with salt and pepper. 

Grill over medium high heat for 3 to 4 minutes on each side, or until a meat thermometer registers 160°F.

Place each patty in a halved pita. Garnish with onion, tomato, lettuce and Cucumber Tzatziki Sauce, then serve.

Tip: For perfectly even patties, pat your meat into the bottom of the bowl, then score it into four quadrants with the side of your hand. 



Denver Burger Dogs


This “Denver Burger Dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. The perfect burger dog for your game day party!

Ingredients: Makes 12 Burgers

2 pounds ground lamb
2 jalepeno
2 tablespoon minced, fresh ginger
2 tablespoon minced garlic
2 tablespoons chopped onions
1/2  teaspoon grated lime zest
1/2 cup freshly squeezed lime juice
4 tablespoons chopped fresh parsley leaves
1/2 cup freshly chopped mint
2 teaspoons sea salt
2 teaspoon freshly ground black pepper
1/2  cup olive oil
8 hamburger buns
16 strips bacon cooked, cut in half
lettuce leaves torn into pieces
2 thinly sliced tomatoes
8 slices of pepper jack cheese
Hidden Valley Smoked Bacon Ranch Sandwich Spread & Dip

Directions

Combine the jalapeño, ginger, garlic, onion, lime zest, lime juice, parsley, and mint in a small bowl.

Whisk in the vegetable oil.

In a large bowl add lamb and mixture, mix well.

Refrigerate for up to 2 hours.

Make 12 equal burger dogs by rolling them until you have the shape of a hot dog.

Preheat a grill pan or grill to medium.

Season with sea salt and pepper, and drizzle with 1 tablespoons of the olive oil.

Place the patties on the grill or grill pan and cook for 3 to 5 minutes.

Rotate the burger dogs.

Then turn the burger dogs over and repeat, cooking until the patty is cooked through, 10 to 15 minutes total or cook until it is at the desired degree of rareness.

Remove the burger dogs from the grill pan and set it aside

Brush the remaining 2 tablespoons olive oil over the insides of the buns, and cook them on the grill or grill pan until toasted.

Remove from the pan.

To assemble:

Spread the Hidden Valley Smoked Bacon Ranch Sandwich Spread over the inside of the top halves of the buns and over the inside of the bottom halves.

Add a burger dog, 4 pieces of bacon, tomato slices, and lettuce and cheese to each half, and cover with the tops.

Serve immediately.

Ultimate Watermelon Barbecue Sauce with Bacon


Ultimate Watermelon Barbecue Sauce with Bacon is out of the ordinary but it is out of the world delicious! Great for beef or ribs especially on the grill but also good to marinade.


Ingredients

1 slice bacon
1 bunch fresh thyme
1/4 cup Extra-virgin olive oil
1/2 onion, chopped
3 garlic cloves, chopped
2 1/4 cups ketchup
1/2 cup brown sugar
1/2 cup molasses
2 tablespoons white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika
Freshly ground black pepper
1 mini-seedless-watermelon; rime removed, diced

Directions

Put all the ingredients in a blender and puree in until smooth and creamy.

Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Let cool and it is ready to use.



St. Louis Barbecue Sauce


The combination of sweet, tangy, and spicy flavors brings out the absolute best in whatever you are barbecuing, grilling, or smoking. 


Ingredients


2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/2 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon onion powder
1 tablespoon garlic powder
3/4 teaspoon cayenne

Directions


Combine all ingredients in a saucepan over a low heat. 

Stirring occasionally and simmer for 20 minutes. 


Sauce should be thin, but not watery. 


Allow to cool. 


Store in an airtight container and refrigerate. 


Sauce is better if allow to sit for a day.



Thursday, July 11, 2013

Root Beer-infused Marinade Chicken




A simple root beer-infused marinade delivers a flavorful grilled chicken.


Ingredients

Marinade:

1 cup olive oil
1 cup white wine
1/2 cup chopped shallots
1 tablespoon dry minced garlic
1 tablespoon salt
1 teaspoon black pepper
2 cups root beer

Directions


Combine all of the ingredients for the marinade and add the chicken breasts. Marinate for overnight in the refrigerator.

Preheat a grill. Remove the chicken from the marinade and place on the grill. Grill until cooked through, about 5 minutes per side.

Serve with French fries and a mug of root beer.




Tuesday, April 9, 2013

Stuffed BBQ Chicken with BBQ Sauce


Chef Emeril Lagasse made stuffed barbecued chicken with barbecue sauce.

Ingredients

  • Chicken
  • 4 chicken breast halves (skinless & boneless - 6 to 8 ounces each)
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons garlic, minced
  • 1 teaspoon fresh ginger, chopped
  • 1 teaspoon fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 4 ounces Gouda cheese, cut into 4 pieces about 2" x 1/2"
  • 4 slices ham (very thin about 2" x 3" each)
  • Emeril's Original Essence (available in stores)
  • Spicy Pineapple Barbecue Sauce (recipe below)
  • Spicy Pineapple Barbecue Sauce
  • 1 cup pineapple chunks, drained
  • 1 cup ketchup
  • 1 tablespoon ginger, freshly grated
  • 1/4 cup honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon sriracha hot chile sauce
  • 1 canned chipotle pepper
  • 1 teaspoon sesame oil

Cooking Directions

Spicy Pineapple Barbecue Sauce

Combine all ingredients in a blender and puree for 30 seconds. Transfer to a small decorative serving bowl and pass alongside the barbecued chicken breasts. (The sauce will keep stored in an airtight container for up to 48 hours.)

Stuffed Barbecued Chicken

Place the chicken on a cutting board. Insert a thin, sharp knife into the thick side of each chicken breast and make a horizontal pocket about 2-inches long and 1-inch deep, being careful not to cut through to the other side.

In a non-reactive bowl or a large zip-lock bag, combine the marinade ingredients. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for 2 hours, turning occasionally.

Preheat the grill to medium-high and remove the chicken from the marinade and blot with paper towels. Wrap one piece of ham around each piece of cheese and insert into the chicken breasts. Secure the openings with toothpicks that have been soaked in water for 5 minutes. Lightly season the chicken on both sides with Essence.

Lightly oil the grill rack and set 5 to 6 inches above the coals. Place the chicken on the grill and cook until browned on both sides and cooked through to an internal temperature of 165°F, 5 to 6 minutes per side. During the last minute of cooking, spoon 1 to 2 tablespoons of sauce over each breast. Close the grill and cook for 1 minute.

Carefully remove the chicken from the grill with a large spatula and arrange on 4 large plates. Serve with additional barbecue sauce, and with potato salad or rice salad on the side.

Recipes courtesy of Emeril Lagasse, © copyright 2003.