Some great grill recipes

[browneye]

Since grilling weather came to Seattle this weekend, we pulled out the grill and had some really scrumptuous stuff. I thought I would post some great grill recipes that we made and ask all you nice people for your favorites as well.

These recipes are all from a local PBS affiliate that put together a "On the Grill" cookbook. We acquired that book on Friday and have really enjoyed it. serves 4

This one is an appetizer and was soooo yummy.
Grilled Goat Cheese with Kalamata Bruschetta
by Felix Acosta, Yarrow Bay Grill, Kirkland WA

2- 4 ounce wheels fresh goat cheese
1 large clove garlic, minced
1 sprig each thyme and marjoram, leaves picked and chopped (I used more)
extra virgin olive oil (it calls for 3/4 cup but I used much less, just enough to drizzle, probably a few tablespoons)
fresh ground black pepper
4 large grape leaves, washed then dipped in olive oil
fresh crusty bread slices (kalamata bread was recommended but I could not find it so I just used a hearty crusty Italian style bread)

Cut/press the goat cheese into 2 round "wheels". (I used smaller pieces than this and the leaves went around them better)
Mix together the olive oil, garlic, herbs and pepper for a marinade. Pour over the cheese wheels and let sit overnight. (I only let mine sit about 1 hour and it was still great)
drain the goat cheese and wrap up in the grape leaves by overlapping the stem ends of 2 grape leaves, placing the goat cheese in the middle and bringing up the grape leaves along the sides to cover the cheese.
Place on a cooler part of the grill, after about 3 minutes, depending on how hot your grill is, flip the goat cheese packages over and grill until they start to melt slightly. Remove with a spatula to a serving plate. Open the goat cheese by peeling the grape leaves off the top. Add some of the marinade, if desired. Grill the bread slices brushed with extra marinade, if desired (we just grilled ours dry until they were warm and slightly browned and it was great this way as well. )
Spread the cheese on the bread and enjoy!

Grilled Oysters:
this is by Andrea Luttinen, Federal Way, WA

4-6 fresh oysters per person (we used fresh small oysters from Penn Cove on Whidbey Island. SOOO good)
about 4 Tablespoons butter
1 tablespoon hot sauce (I use Melinda's)
Mix butter and Tabasco in a pan and keep warm on the grill near the oysters.
Put oysters on the grill. As they open and sizzle a bit, each person can carefully take their choice, using a folded paper towel and a fork to dip in the warm sauce, right there on the grill. DELICIOUS!

Note: my husband and I ate 8 of these and lightly dipped them in the butter. I started with 4 TBLSP of the butter, and still had about 3 TBLSP of it leftover afterwards, so you dont really use that much, in reality.

Grilled Vegetable Salad:
Serves 4
2 medium green and yellow zucchini or 4 patty pan squashes, cut in 1/2 inch slices.
about 2-3 yellow and orange bell peppers
4 large portobello mushrooms, stems removed
2-3 cups gourmet greens mixture or baby greens if you can find them
1/2 cup shaved good parmesan cheese
Olive oil
salt and pepper

For vegetables: Cut the peppers into quarters lengthwise. Remove seeds. Place vegetables in a large bowl, drizzle with a little olive oil and sprinkle with salt and pepper. Place the vegetables on a very hot grill, and grill until tender but not mushy.Remove from the grill and let cool a couple of minutes before assembling the salad. Slice each portobello mushroom into thin slices and fan each one out onto a large plate over the baby greens. Arrange the remaining grilled vegetables between each plate. Drizzle each salad with 2 TBLSP vinaigrette Then scatter the cheese over the top pass extra dressing.

Here is the vinaigrette recipe, or just use your favorite recipe.
1/4 cup vinegar (balsamic, champagne, sherry, etc.)
1 Tblsp Dijon mustard
2 Tblsp chopped fresh basil
1 teaspoon chopped fresh rosemary
1/4 tsp salt
fresh ground pepper
3/4 cup olive oil (I used much less oil and it turned out fine)

Enjoy grilling!!! I will post some more when I have more time.

[kwormann]

We also grilled for Easter. We had Grilled Koftas, Grilled Corn on the Cob, Grilled Garlic spread on Grilled Bread. Grilled Peppers were steamed and put on field greens with sauted yogurt cheese and mustard viniagrette.

The grilled goat cheese thing sounds great!
Kim

[schuh]

kwormann,
Are koftas a sandwichy thing with ground meat and lots of seasonings -- kind of middle eastern? I had something like that at a restaurant a long time ago and loved it. If that's what it is, would it be possible to post your recipe?
Thanks...

[kwormann]

I think usually it is made with meat, but we made these:

Our friends loved them!


* Exported from MasterCook *

Spiced Red Bean Koftas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers; Great Summer food; Grill; Side dishes; Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 or 15 oz can red kidney beans -- drained
1 teaspoon garam masala
1/2 teaspoon coriander
1/4 teaspoon cumin powder
1/2 small onion
1 clove garlic
1/2 chili pepper -- green
1 tablespoon olive oil

Place beans and spices in a bowl. FInely chop garlic and onion. Seed and
finely chop the pepper.

Heat oil and add onion and garlic and chili pepper. Cook for 3 minutes
until the onion is softened. Add to the bean mixture. Season to taste
with salt and pepper; mash the ingredients together throrughly. Shape the
mixture into 16 small balls and thread them onto small wooden skewers.

Place them on the grill rack; grill 6-8 minutes, turning often. Serve at
once with mango chutney.

Cuisine:
"Asian"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 39 Calories; 3g Fat (76.6% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1/2 Fat.

NOTES : serve with mango chutney and naan
Nutr. Assoc. : 0 0 0 0 0 0 0 0

[Grace]

Wow Browneye! Those recipes sound awesome! Thanks for posting. On the Fantasy Dinner thread, I very much liked your idea of great guests. Might I say that I would like to be a guest at your table, as you sound like a wonderful person to get to know, and I'd especially like to come on the night you grill out!!! http://www.cookinglight.com/bbs/biggrin.gif

[browneye]

Grace,
Gee whiz, what a nice compliment! Thank you very much. Your kind words really made me feel good.
I do cherish my friends and family, and wish I could see them more. I suppose since yesterday was a holiday, and it was just me and my DH, I really started thinking about missing the special people in my life.
I'm sure I would be honored to share a meal around the grill with you! http://www.cookinglight.com/bbs/biggrin.gif
Paula

[catharine]

Keep 'em coming. I am in search of your favorite grilling recipes. After all of the great advice everyone offered in the "what kind of grill should I buy?" thread I started, DH and I purchased a nice gas grill on Saturday.

I am really anxious to start grilling and would love recipes. I pored through the archives yesterday and picked up a few good ones. I would love more fish and vegetarian grilling recipes. We rarely eat meat, but a great recipe might make us think differently http://www.cookinglight.com/bbs/smile.gif Those Koftas sounds awesome, as does the Goat Cheese Bruschetta. Thanks!

[Terrytx]

Here is a very good one.
* Exported from MasterCook *

Grilled Potato Salad

Recipe By :Houston Chronicle-6/23/99
Serving Size : 1 Preparation Time :0:00
Categories : Grilling Salads
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds new potatoes -- cleaned
salt and fresh ground pepper
1 red onion -- sliced 1/2" thick
1/4 cup diced red bell pepper
1/2 cup diced celery
1/2 cup Chipotle Mayonnaise

Chipotle Mayonnaise
1 cup mayonnaise
1 tablespoon fresh lime juice*
2 chipotle chilies in adobo sauce -- pureed and strained
1 teaspoon ground cumin
salt and fresh ground pepper -- to taste

Bring a large pot of water to a boil over high heat; add potatoes and cook until just tender, 15-20 min. Remove from heat. Drain and cut into halves or quarters, depending on size. Season with salt and pepper.
Prepare grill. When hot, place potatoes and onion slices on grill. Cook until lightly brown on one side, about 5 min. Carefully turn over and cook until caramelized, about 5 more min. Place grilled potatoes and onion in a large bowl. Add bell pepper and celery. Toss well with Chipotle Mayonnaise. Adjust seasonings. Keeps as long as 2 days, covered in the refrigerator.

Chipotle Mayonnaise:
Combine mayo, lime juice, chipotles, cumin, salt and pepper in a glass or other nonreactive bowl. Cover and refrigerate. Covered in refrigerator, mayonnaise keeps as long as a week


- - - - -
NOTES : I use the juice of one whole lime

[DmOrtega]

If you like pork fajitas (and they are great for a crowd) here are a few recipies to try: http://www.cookinglight.com/bbs/Forum1/HTML/006450.html



[This message has been edited by DmOrtega (edited 04-17-2001).]

[buddie]

this is WONDERFUL!!! it is also a cooking light recipe. i found it on an airplane flight and made it the next day and hubby and i just LOVE IT!!! (note there is no sauce on this..the tomato mixture is PERFECT!) enjoy!!


BBQ PIZZA
buy pillsbury pizza dough (i usually get 2 canisters)
onion
butter
brown sugar
mushrooms (as many as desired if you like)
green pepper (sliced)
red pepper (sliced)
4 large tomatos, (chopped)
garlic (4 cloves chopped/minced more or less depending on what you like)
parsley (cleaned and chopped)
2 tbsp olive oil
cheddar and mozrella cheeses
oil

slice the onion thin and saute on the oven with butter and brown sugar (as much brown sugar as you like) this will make you carmelized onions. once this is cooked scoop in a bowl and then saute the mushrooms and put in the
bowl.

mix the chopped up tomato, garlic and most of the parsley with the 2 tbsp olive oil.

roll out the dough to the shape of your BBQ rack. oil the BBQ rack and place raw rolled out dough on it. cook for about 7 minutes or until bottom is brown (with the lid open). once brown take it off the grill and flip it over onto a floured cutting board so the brown side is up. on the brown side spread out the tomato mixture, pile on mushrooms, onions, peppers and cheeses. slide back on the BBQ close the lid for about 5 minutes. watch the bottom of pizza and cook till crust is brown and cheese is melted. sprinkle with the remaining parsley this is a wonderful refreshing lite crunchy a bit chewy pizza. you can omit the onions and mushrooms add pepperoni whatever. the only part that has to be kept (from the original recipe) is the tomato mixture.. ENJOY!!


[This message has been edited by buddie (edited 04-17-2001).]

[foodiedelite]

We grill all the time here, as we don't want to heat up our home during the hot summer months.

One of our favorites: Grilled Flank Steak
with horseradish sauce. I serve with a goat cheese/fruit salad, grilled vegetables and a sabayon for dessert.

The flank steak is marinated in rosemary, garlic, white wine, onions, soy sauce and olive oil overnight. Everyone always ask for the recipe. It's one from Bon Appetit years ago.

[kwormann]

FOr vegetarian I recommend Vegetables on the Grill by Kelly McCune. It had a permanent place in my cookbook holder this time of year!

Kim

[dmcgreevey]

Can you post that flank steak marinade so I can make it- I've been looking for one.

Thanks! Dawn

[browneye]

Catherine:
Here are some very easy yet quick fish and vegetarian ideas that we make over and over again:
Very basic and yummy!
These are from a Sunset Mag Ultimate Grill book:

Grilled Soy-Lemon Halibut

1 tablespooons butter or margarine, melted (the recipe calls for 2 tblsp, but I use just 1 tblsp and it is still great)
3 Tblsp soy sauce
2 Tblsp lemon juice
1 Tblsp each sugar and Worcestershire
1 Tblsp minced fresh ginger
1 clove garlic, minced or pressed
1/8 teaspoon black pepper

4 halibut, shark, tuna, swordfish or sea bass steaks or fillets (about 1.5-2 lbs), cut about 1 inch thick
Lemon wedges

In a shallow dish, stir together marinade ingredients (everything but the fish) Add the fish and turn to coat. Refrigerate for 1 to 2 hours, turning fish several times. Place fish on a grill over a solid bed of hot coals, baste with marinade several times, turning once, until cooked through, 8 to 10 minutes. Serve with lemon wedges. Makes 4 servings.


Grilled Chile Rellenos with Corn

This will stuff 8 - 12 Chiles, you may reduce for fewer servings.

8-12 large fresh mild green chiles such as Anaheim each 6 inches long, or poblano each 3-5 inches long.

Place chiles on a lightly greased grill and cook uncovered, without turning until chiles are blistered and slightly charred on one side. Remove from grill and peel off any blistered skin that comes off easily. Slit each chile lengthwise down cooked side. Scrape out seeds but leave the chiles whole.
For the filling, melt 2 tblsp butter in a wide frying pan over medium heat. Add 1 large onion, chopped and 1 medium size red bell pepper, seeded and chopped. Cook until onion is soft (about 10 minutes)
Add 2 cups fresh or frozen corn kernels, thawed. Cook, stirring, until corn is hot. Let cool, then stir in 1 cup (4 oz) shredded sharp cheddar cheese. Evenly spoon corn mixture into the chiles. Place chiles back on the grill, slit side up, and cover the barbeque. Cook until corn mixture is hot to touch and cheese melts. (about 5-10 minutes depending on your grill temperature). Per serving: 95 calories, 4 g protein, 9 g carbs 5 g total fat.

Serve topped with salsa (either homemade or purchased) and nonfat sour cream.

Notes: I add extra seasonings to the corn mixture including cumin, fresh cilantro, mexican oregano, etc. I am a spice freak! We eat these with a side of mexican rice and beans.





[This message has been edited by browneye (edited 04-17-2001).]

[patsyk]

What perfect timing! Great recipes... I am so glad I found this site! Any other grilling recipes/marinades that we should try with the weather warming up so beautifully?

[foodiedelite]

Dawn,
Here is the marinade for the flank steak. I've been using this for years. It's from Bon Appetit, August 1994 Issue.

Marinade:
1/2 cup soy sauce
1/2 cup dry white wine
1/2 onion, chopped
3 TBSP. chopped fresh rosemary
2 TBSP. olive oil
2 garlic cloves, chopped
1 2lb. flank steak, trimmed

Marinade steak overnight and grill.
I hope you enjoy this one! One of my most memorable meals was using this recipe. We took some friends hiking in Sedona and afterwards had lunch on a creek. We plopped our table in the middle of the creek on a rocky island. Set up our round metal table with tablecloth and place settings, etc. we had brought in the back of our vehicle. When it came time for clean up--sure enough with hopping over all the rocks carrying supplies I tripped and had a little knee injury. Awesome, awesome meal though. Guys grilled--while hikers were stopping and asking if they could join us for lunch.

[browneye]

We had this last night and I thought I would share it, it was very, very tasty. The alder plank imparts a lovely smoky flavor to the fish while keeping it very moist.

ALDER PLANKED SALMON

1 pound fresh salmon filet

Marinate for 1 hour in:
2 tblsp fresh lime juice
1 1/2 tblsp soy sauce
2 cloves garlic, crushed
2 tblsp grated ginger
1 1/2 tsp sesame oil
1 tsp jalapeno pepper, chopped ( I used bottled hot sauce instead, such as Tabasco or Melinda's)
1/2 tsp sugar

1- 1 inch thick, 10 to 12 inches long rough-cut alder plank (we get ours at the Lumber store and cut it into pieces, very economical)
Season the new alder plank by rubbing the surface with olive oil and heating in a preheated 350-degree oven for about 1/2 hour.
When ready to grill, coat the top of the plank with olive oil. Add the fish to the top, skin side down. Pour remaining marinade onto the fish. Heat the grill 375 - 400 degrees. Place the plank with the fish in the center of the grill.
Cover the grill and cook for anywhere from 10 minutes for individual filets up to 40 minutes for a whole filet, depending on your grill temp. The bottom of the plank will send up lots of smoke. The fish is done when you get a fluid around the bottom and sides of the fish that looks much like an egg white cooking.
Do not overcook.
We cook this in our charcoal Weber and it works great.

We served with marinated and grilled baby bok choy, field greens salad and couscous!
Absolutely a great treat..

[Gail]

For those interested in grilling a top sirloin, I think the greatest underrated CL recipe of last year was September's Churrasco with Chimichurri Sauce. While I can't say I was enamored of the Chimichurri (the third time I made the dish, I found another Chimichurri I preferred) but the meat itself is extraordinary! I URGE anyone into grilling red meats to give this a try if you haven't already. I do admit to ad-libbing a trifle in the preparation (it's my Latin genes. Can't help it.) and in case anyone is interested, my changes are noted in this thread: http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20010228-1-000909-3.html

Heap good stuff. Eatum. http://www.cookinglight.com/bbs/smile.gif

[catharine]

Originally posted by browneye:
Here are some very easy yet quick fish and vegetarian ideas that we make over and over again:
Very basic and yummy!


Thanks, Browneye. Looking forward to trying these.