Posts tagged grill

Hands-Down Best Chicken Wings

Recipe: Hands-Down Best Chicken Wings

Ingredients

  • 4 lbs. chicken wings and/or drummettes
  • 12 oz. Red Hot

Instructions

  1. Pour the hot sauce into one large resealable plastic bag. Add the chicken, seal the bag, and turn the bag several times so the sauce coats the chicken. Put the bag in the refrigerator to marinate for at least 2 hours or, for best results, overnight, turning the chicken occasionally to make sure all surface areas are covered with hot sauce.
  2. Set up your grill for indirect grilling. When the grill is hot, place the wings in the center of a cooking grate over indirect heat. Close the lid of the grill and allow the wings to cook for 20 to 25 minutes, until they begin to brown. Flip each wing and allow to cook for another 20 minutes, until the wings are crispy and cooked through.
  3. Transfer the wings to a serving platter. Serve with celery, blue cheese, and a cold beer.

Preparation time: 5 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

Inspired By: Hands-Down Best Chicken Wings

Grilled Lemon Basil Swordfish

Recipe: Grilled Lemon Basil Swordfish

Ingredients

  • 4 Swordfish Steaks, about 6 oz each
  • 4 Tbsp Lemon Juice
  • 4 Tbsp Water
  • Handful of Basil Leaves, finely chopped
  • Sea Salt
  • Fresh Ground Pepper
  • 2 Whole Lemons

Instructions

  1. The swordfish should be placed in the marinade about an hour before grilling. To make the marinade, mix the lemon juice, water, and basil in a shallow container. Season the steaks well with salt and pepper. Place in the marinade and refrigerate. After about 30 minutes, flip the steaks.
  2. Preheat the grill on high to get the grates nice and hot before grilling. While the grill is preheating, slice two slices of lemon out of the center of each lemon. You should have a total of four lemon slices and four lemon ends.
  3. Reduce the grill to medium heat. Oil the grate well so that the swordfish does not stick. Grill the swordfish for 5 minutes on the first side. At the same time the swordfish goes down, place the four lemon slices on the grill. Half way through, rotate the fish 45 degrees to create the diamond shaped grill marks. Also flip the lemon slices.
  4. Flip the swordfish over and cook four another 4-5 minutes, depending on thickness (do not overcook the swordfish). Immediately after flipping, place the grilled lemon slices on top of the fish. Now place the four lemon ends on the grill, flesh side down. Half way through, rotate the swordfish 45 degrees and flip the lemons.
  5. Serve the swordfish steaks immediately, with the lemon slice on top and the grilled lemon ends.

Preparation time: 1 hour(s) 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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Shrimp & Plum Kebobs

Shrimp & Plum Kebabs

Recipe: Shrimp & Plum Kebobs

Toss quick-cooking shrimp, juicy summertime plums and zesty jalapeños with a simple cilantro-lime marinade for a deluxe meal in minutes. If you like, use peaches or nectarines in place of the plums and red or green bell peppers for the jalapeños.

Ingredients

  • 3 tablespoons canola oil, or toasted sesame oil
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon freshly grated lime zest
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1 lbs large raw shrimp, (12 per pound down to 24 per pound work well), peeled and deveined
  • 3 jalapeño peppers seeded and quartered lengthwise or 1 green bell pepper, stemmed, seeded and cut into 1 1/2″ squares
  • 2 plums, pitted and cut into sixths

Instructions

  1. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños and plums to the remaining marinade; toss to coat.
  2. Preheat grill to medium-high.
  3. Make 4 kebobs, alternating shrimp, pepper and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

Cooking time (duration): 35 min

Number of servings (yield): 4

Inspired By: Shrimp & Plum Kebabs
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Grilled Scallop Kabob

Grilled Scallop Kabob

Recipe: Grilled Scallop Kabob

Ingredients

  • 1/2 large (about 3/4 lb) yellow pepper, washed, cored, seeded and cut in 1-inch squares
  • 1/2 large (about 3/4 lb) green pepper, washed, cored, seeded and cut in 1-inch squares
  • 1/2 medium (about 1/2 lb) orange pepper, washed, cored, seeded and cut in 1-inch squares
  • 1/2 small (about 1/2 lb) red onion, peeled, quarterd and seperated in layers
  • 20 all natural sea scallops
  • Basting Oil

Instructions

  1. Preheat grill on HIGH 10 min.
  2. Prepare kabobs by alternating peppers, onions, and scallops on skewers.
  3. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
  4. Drizzle kabobs lightly with basting oil(too much oil will cause flare-ups).
  5. Place kabobs on grill, sear each side 1-2 min, reduce heat to LOW.
  6. Cook until scallops reach internal temp of 130 degrees, about 10-12 min. Check by inserting thermometer halfway into thickest part of scallop. Transfer to clean platter; let rest at least 2 min.

Personal Notes

When grilling seafood, I will normally place a piece of heavy duty aluminum foil on the grates and spray with cooking spray. The seafood is much less likely to stick and fall apart.

Cooking time (duration): 30

Number of servings (yield): 4

Inspired By: Grilled Scallop Kabob
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Grilled Beef Tenderloin & Escarole

Grilled Beef Tenderloin & EscaroleRecipe: Grilled Beef Tenderloin & Escarole

Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with grilled baguette.

Ingredients

  • 1 cup grape tomatoes
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons finely shredded Parmesan cheese, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh basil
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 clove garlic, minced
  • 2 large heads escarole or romaine lettuce, outermost leaves removed
  • 1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick

Instructions

  1. Preheat grill to medium-high.
  2. Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
  3. Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
  4. Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
  5. Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.

Cooking time (duration): 30

Number of servings (yield): 4

Inspired By: Grilled Beef Tenderloin & Escarole
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