people, are you ready to grill?

jean · Posted: Mon May 10, 2004 8:51 am Post subject: people, are you ready to grill?

made it saturday night in my grill pan. yummy. it was a 2-pound piece of butterfly leg of lamb, about 1-inch thick, whcih i marinated in olive oil, mint and rosemary pver night.

let me say, it was pretty good!

i served it with brown rice, grilled asparagus, mixed greens with feta cheese. it was simple and we pretended it was a backyard party, even though we were in an apartment!

et tu? what do you like to indoor or outdoor grill?
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sun bear · Joined: 13 Apr 2004 Posts: 443

ooh ooh, last night we grilled, we made tenderloin tri tip (picked b/c at the supermarket the sign said tenderloin stays tender at any doneness) and I made honey lime shrimp. I adapted it from another recipe
1/3 cup lime juice which was really 1 lime and half an orange to get the 1/3 cup
1/3 cup honey
1/8 tsp salt (i just shook some in)
a bit of cinnamon and a bit of pepper (to replace the ginger the recipe called for)

stir all ingredients together and let sit for 20 min. Restir and pour 1/2 of sauce over shrimp, i bought the pre cooked, defrosted them by running h20 over them and patted them dry. Let marinate for 15 min, put on skewers and bbqed for about 1-2 minutes per side, used the other 1/2 of the sauce for diping, yum!

the b/f made the steaks so i don't know what it was but i'd guess garlic, salt, pepper and olive oil.

jt

Athos · Joined: 14 Apr 2004 Posts: 446 Location: San Francisco

i'm grilling out on friday night. i need to pick up some food today - probably zucchini, mushrooms, onions, peppers, and a big mess of potatoes with rosemary and thyme.

it's kind of hard coming up with veggie grill variations. and i always feel like i have to warn people who come over to grill out that i'm not going to cook meat.

retro zenith · Joined: 19 Apr 2004 Posts: 5

I know this is an old topic, but hey, I am excited about grilling!

Speaking of grilling vegetables-don't forget parsnips. They are so yummy when grilled. Tonight we are grillin asparagus, eggplant, parsnips, portabella mushrooms. I am going to make an arugula and romaine salad to go with it. This seems like a good filling meal to me, but the boyfriend has to have some chicken to go with it. This may be a huge generalization, but in my experience men do not feel a meal is complete without a big chunk of meat. Even with hearty veggies like eggplant.

jean · Posted: Tue May 18, 2004 11:03 am Post subject:

sun bear · Joined: 13 Apr 2004 Posts: 443

I grilled on sun and mon, actually my b/f grilled, i just made the sauce for the shrimp, he did the beef and the chicken, last night we had the left over beef. I also made onion rings to go with it, was trying to dip them in a flour/salt/pepper/basil concoction but my b/f pointed out that rings usually go in that 'pancake stuff' so I made a beer batter by putting 1/3 of a corona in there, they were actually pretty good! I refried the ones i had already done just in flour and the result, double fried onion rings...yum...also we had some fried calamari, it was a big night for eating!
jt

schnitzle · Joined: 27 Apr 2004 Posts: 72 Location: Seattle

We made grilled jerk chicken from a recipe a coworker gave me. It was DELISH! We left out the scotch bonnet pepper though. We're too weenie for that.

Athos, do you eat meat substitutes? If so Boca has some really great italian sausages! I had them at a veg friends BBQ and I really liked them a lot.

Here's the jerk marinade if anyone is interested:

1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime
1 scotch bonnet pepper; finely chopped
1 cup white onions; chopped
3 green onions; finely chopped
4 chicken breasts, 6-8 ounces each

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Reserve part of the marinade for basting while grilling chicken. Add the chicken breasts, cover and marinade for at least 1 hour, longer if possible (but not overnight).

Preheat outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade
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Zuzzzzzz

Mathias · Joined: 17 May 2004 Posts: 102 Location: Virginia

One of my favorite things about this time of year is grilling!

The other night I grilled asparagus and red snapper. For the asparagus, I just broke off the rough ends of the stem and wrapped the stalks in foil with a giant pat of Earth Balance. For the red snapper, I made a marinade of olive oil, Bragg's liquid aminos, and honey and then sprinkled the fillets with fresh cracked pepper and fennel seeds. SO DEE-LISH!

I adore grilled veggies, especially on skewers. I could have grilled bell peppers (a mix of red, yellow, orange and green) every night of the week.

CraftyChicaAZ · Joined: 14 Apr 2004 Posts: 686 Location: phx, az

i think these may be only in the southwest, but there are some awesome carneserias here - mexican butcher shops - they have the carne asada meat thinly sliced and you buy it by the pound. they put it in a bag and fill it with mariated juice and put a green onion in there and seal it shut. you let it sit until you are ready to grill...oh gosh, my mouth is watering already!

shishkabobs are yummy too!!
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Martita · Joined: 18 May 2004 Posts: 30

That sounds awesome Crafty Chica!

The other night I grilled burgers. But not just any burgers. Oh no. I stuffed them with blue cheese! YUUUUUUUUM.

I'm grilling on the 30th if anyone wants to come over - we're also deep frying a turkey!

tigrrrl · Joined: 16 Apr 2004 Posts: 51 Location: Deep South

*drool* Now I'm hungry!

One of my favorites is salmon marinated in ginger, soy sauce, lime juice and sesame oil. I always try to pick out pieces that have uniform thickness, otherwise the middle is raw while the ends are charred.

Mr. tigrrrl loves to smoke pork butts. And grill fries with garlic, though they always try to fall through when I grill them.

jean · Posted: Wed May 19, 2004 10:48 am Post subject:

Martita · Joined: 18 May 2004 Posts: 30

The deep-fat fried turkey.

For his last birthday I bought MrTita the fryer (that was October) so we used it for Thanksgiving. What a hit! It makes the bird so juicy (and not at all greasy). First, we inject said bird with allegro marinade, then we rub the body with cajun seasoning, and then just plop it in the fryer (well, not plop so much as slowly lower, as spattering oil would be a problem...) A fifteen pound bird too under an hour. The only drawback is there is nothing to make gravy and no yummy turkey cooking smell.

CraftyChicaAZ · Joined: 14 Apr 2004 Posts: 686 Location: phx, az

on thanksgiving, we end up at four houses (big family) and there is always someone deep frying a turkey somewhere...soooo good! it is something everyone should taste at least once in their lifetime.
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<a>CraftyChica.com</a>
See my new product line in Michaels stores this August!

BionicGirl · Joined: 14 Jun 2004 Posts: 21

We got a new gas grill last month (and I moved and haven't had my kitchen in a usable state until last week) so I have been a grilling maniac! A couple of nights ago I took some round steak and flattened them to about 1/2" thick, sprinkled with salt & pepper, brushed with Dijon mustard then rolled them around stalks of rosemary. I tied them up, sprayed with a bit of oil, and threw them on the grill just long enough to brown on each side. They turned out so flavorful. Not bad for just making it up as you go along!