New Ideas for Grill Season?!?!?!

[Disney Ron]

Well we started using our grill last weekend. I thought it might be fun to share some grill ideas. Please share some delicious grill recipes or ideas.

Tonight I am going to make pizza on the grill. I haven't done it in years and am really looking forward to a rustic flatbread grill pizza.

Another thing I love to make on my grill is a whole roasted chicken steamed on a can of beer. It comes out so moist and yummy!

Please share, TIA.
Mrs. Disney Ron

 

[Dismom+two]

OH my your making me hungry!!

A couple of things that I like to do on the grill are:

1/4 some pita bread...slather with butter and garlic....grill until nice and crispy...but not burnt!!

I also like to get some precooked shrimp...slather with some sort of marinade and put on the grill....have them as a small side with some steak!!

 

[Disney Ron]

OH my your making me hungry!!

A couple of things that I like to do on the grill are:

1/4 some pita bread...slather with butter and garlic....grill until nice and crispy...but not burnt!!

I also like to get some precooked shrimp...slather with some sort of marinade and put on the grill....have them as a small side with some steak!!

see this is what I wanted...love the pita idea!

Mrs. Disney Ron

 

[jonestavern]

I was watching Bobby Flay today & he demostrated a swordfish recipe I'll be trying. He showed it 2 ways: as an entree & as an appetizer.
Here it is:
Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Recipe courtesy Bobby Flay

Ingredients
Sauce:
1/2 can unsweetened coconut milk
2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)
1/4 cup fresh or bottled key lime juice
1 serrano chile, coarsely chopped
1-inch piece ginger, peeled and chopped
2 teaspoons finely chopped fresh lime zest
1 cup canola oil
1/4 cup unsweetened dried coconut
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper

Swordfish:
4 swordfish steaks, 8 ounces each, cut into 1-inch dice
16 to 20 wooden skewers, soaked for 20 minutes
Canola oil
Salt and freshly ground black pepper
Shredded unsweetened dried coconut, lightly toasted
Cilantro leaves

Instructions
Sauce:
Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl
and fold in the coconut and cilantro.

Season with salt and pepper, to taste.

Swordfish:
Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish
on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through.
Spoon some of the sauce onto a platter and top with the skewers.
Drizzle some more of the sauce lightly over the
swordfish and garnish with coconut flakes and cilantro.

He also does a Clams Casino out on the grill. I think we'll give this a go, too!

It's an old standby, but we love doing skewers of: boneless, skinless chicken breast; scallops; shrimp, & 'shrooms that have been marinated in a fajita mix. We do our veggies on seperate skewers, as DH fears most vegetation!

Well, that and they tend to cook at different times

Jean

 

[Disney Ron]

I was watching Bobby Flay today & he demostrated a swordfish recipe I'll be trying. He showed it 2 ways: as an entree & as an appetizer.
Here it is:
Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Recipe courtesy Bobby Flay

Ingredients
Sauce:
1/2 can unsweetened coconut milk
2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)
1/4 cup fresh or bottled key lime juice
1 serrano chile, coarsely chopped
1-inch piece ginger, peeled and chopped
2 teaspoons finely chopped fresh lime zest
1 cup canola oil
1/4 cup unsweetened dried coconut
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper

Swordfish:
4 swordfish steaks, 8 ounces each, cut into 1-inch dice
16 to 20 wooden skewers, soaked for 20 minutes
Canola oil
Salt and freshly ground black pepper
Shredded unsweetened dried coconut, lightly toasted
Cilantro leaves

Instructions
Sauce:
Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl
and fold in the coconut and cilantro.

Season with salt and pepper, to taste.

Swordfish:
Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish
on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through.
Spoon some of the sauce onto a platter and top with the skewers.
Drizzle some more of the sauce lightly over the
swordfish and garnish with coconut flakes and cilantro.

He also does a Clams Casino out on the grill. I think we'll give this a go, too!

It's an old standby, but we love doing skewers of: boneless, skinless chicken breast; scallops; shrimp, & 'shrooms that have been marinated in a fajita mix. We do our veggies on seperate skewers, as DH fears most vegetation!

Well, that and they tend to cook at different times

Jean

That swordfish sounds great, I may have to try that one! Thanks

 

[babylisa4]

There are some grilling recipes up in the Sticky: Favorite recipes for main dishes and side dishes. I know I have tried the spicy orange grilled shrimp one and it was very good. Last year there was a thread that talked about grilled veggies etc. I'll have to look for it. Not sure if they get deleted or what. Maybe someone knows if we could still search for those?

 

[psammie1025]

I found this recipe & tried it last week~delish! I will make it again.


Marinated Grilled Pork Tenderloin

3 (3/4 to 1 pound) pork tenderloins
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger

Trim the tenderloins of all fat and silverskin. Place them in a ziploc baggie.
Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins in the bag. Seal tightly and allow to marinate at room temperature for 2 hours.
Preheat an outdoor grill or indoor grill pan.
Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F.
Transfer to a platter and allow the meat to rest for 10 minutes before carving.
Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.

 

[MazdaUK]

I always do a greek chicken dish - not very original but reliable! Marinade the chicken in lemon juice (1/2 lemon per chicken breast), olive oil (1T ditto) with cracked black peper and sprigs of thyme (lemon thyme is great if you can get it!). Grill until the juices run clear. I always use chicken breasts, but if you want to be more economical cut them in half to make thinner fillets. Another economical ti is to put the burgers and sausages on first so everyone is full up by the time the chicken is done, as its lovely cold the next day

Or use a mixture of lime juice and a bunch of chopped fresh coriander (cilantro) - yummy!

 

[chocovrdmicears]

made this the other night and it was really yummy...
marinate chicken breast is some olive oil & balsamic vinegar...
throw it on the grill..when you flip it over put a piece of fresh basil, a slice of tomato and a piece (or handful of shredded mozzarella) cheese on the top. Once the other size is cooked the cheese should be all melty and yummy and the tomato and basil flavors have blended together.

 

[pantherlj]

My daughters refuse to eat any corn on the cob that is just boiled after having tried this recipe. I thought the grilled color of it would turn them off but they LOVE it (as do DH and I). They won't eat corn on the cob in restaurants anymore because they don't make it right

Cajun Corn with Lousiana Butter

1 teaspoon Hungarian paprika (I use regular paprika)
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8-1/4 teaspoon cayenne
4 tablespoons unsalted butter, softened

You can do this with husks on or off. I remove the husk off before grilling and add a small amount of the butter on it. Then, when it is in the corn dishes, we add more of the above butter to each ear.

Here is how to do it with the husks on:


Soak the ears of corn in cold water for at least 30 minutes.
If necessary, use a weight to keep the ears of corn submerged in the water.
Drain.

While the corn is soaking, make the butter: Mix together the paprika and next 5 ingredients; add in the butter and mash it with the back of a fork, then stir to distribute the seasonings throughout.

Pull back the husks on each ear of corn, leaving them attached at the stem.
Remove and discard the corn silk.

Spread about 1 tablespoon of the seasoned butter evenly over the kernels of each ear of corn.
Fold the husks back over the kernels and use a string or thin strip of husk to tie them at the top.

Grill the corn over direct medium heat for about 25-30 minutes or until the kernels are tender (turn 3 or 4 times during gilling time).

Don't worry if the husks brown or burn.
Take corn from the grill.

When cool enough to handle, carefully pull the husks back and cut them off with a knife.

Serve warm.