Recipe from Polly Judd
1 tbls lime zest
2 tbls fresh lime juice
2 tbls light brown sugar, divided
2 tbls ginger root, grated; divided
1 tsp table salt
1/4 tsp cayenne pepper
1 1/4 lbs halibut fillets (4 6-oz fillets) cut 1/2-inch thick
1/2 medium pineapple, cut lengthwise into 1/2-inch-thick spears (about 2 cups)
1. Coat grill with cooking spray. Preheat grill.
2. Place zest, lime juice, 1 tbls brown sugar, 1 tbls ginger, salt and cayenne pepper in a ziplock bag; shake to combine and add fish. Allow to marinate for 20 minutes, turning once.
3. Meanwhile, in a second ziplock bag, place remaining brown sugar and ginger, and pineapple. Allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish.
4. Grill pineapple unti heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm.
5. Cook fish, brushing with marinade, over direct heat until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple.
Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts
Jan 17, 2012
Firecracker Grilled Alaska Salmon
Recipe from Sandy Olsen
¼ cup peanut oil
2 tbls soy sauce
2 tbls balsamic vinegar
2 tbls chopped green onions
1½ tsp brown sugar
1 clove garlic, minced
¾ tsp grated ginger
½ tsp red chili flakes
½ tsp sesame oil
1/8 tsp salt
4 (4-6 oz) salmon steaks
Place salmon steaks in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4-6 hours. Prepare grill. Remove salmon from marinade and place on a well-oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness or until done. Turn halfway through cooking.
Yields 4 servings
Grilled Pork Tenderloin Roulade
Recipe from Sandy Olsen
1 (1 lb) pork tenderloin, trimmed
1/4 cup chopped shallots
1/4 cup crumbled goat cheese
3 tbls chopped walnut, toasted
2 tsp chopped fresh thyme
Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle shallots, cheese, walnuts, and thyme on tenderloin. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Place pork on grill rack coated with cooking spray. Grill for 27 minutes or until thermometer registers 155 degrees, turning after 13 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into 8 slices.
Yields: 4 servings
1 (1 lb) pork tenderloin, trimmed
1/4 cup chopped shallots
1/4 cup crumbled goat cheese
3 tbls chopped walnut, toasted
2 tsp chopped fresh thyme
Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle shallots, cheese, walnuts, and thyme on tenderloin. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Place pork on grill rack coated with cooking spray. Grill for 27 minutes or until thermometer registers 155 degrees, turning after 13 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into 8 slices.
Yields: 4 servings
Jan 16, 2012
Basting Sauce for Grilled Fish
Recipe from Sandy Olsen
½ cup melted butter
¼ cup lemon juice
2 tsp salt
½ tsp Worcestershire sauce
¼ tsp pepper
Dash of Tabasco
Salmon Steaks
Preheat grill and brush with oil. Combine first 6 ingredients and spread evenly over salmon steaks. Grill 7-8 minutes each side.
½ cup melted butter
¼ cup lemon juice
2 tsp salt
½ tsp Worcestershire sauce
¼ tsp pepper
Dash of Tabasco
Salmon Steaks
Preheat grill and brush with oil. Combine first 6 ingredients and spread evenly over salmon steaks. Grill 7-8 minutes each side.
Get-Together Grilled Chicken Bundles
Recipe from Sandy Olsen
4 boneless skinless chicken breast halves
2 medium potatoes, thinly sliced & precooked 5 minutes
1 medium zucchini, cut into ½-inch slices
2 medium carrots, thinly sliced
1½ cup whole mushrooms
1 medium onion, thinly sliced
Salt
Pepper
1 cup apple juice or cider
½ cup apricot preserves, melted (opt.)
Prepare grill to medium-hot heat. Place each chicken breasts on an 18-inch square each pieces of heavy-duty foil. Divide all vegetables among foil packs; season with salt, and pepper. Drizzle with apple juice. Seal foil well, leaving room for steam. Grill for 20-25 minutes, turning once, until chicken is done and vegetables are tender. Open packets to serve. Drizzle with preserves if want.
4 boneless skinless chicken breast halves
2 medium potatoes, thinly sliced & precooked 5 minutes
1 medium zucchini, cut into ½-inch slices
2 medium carrots, thinly sliced
1½ cup whole mushrooms
1 medium onion, thinly sliced
Salt
Pepper
1 cup apple juice or cider
½ cup apricot preserves, melted (opt.)
Prepare grill to medium-hot heat. Place each chicken breasts on an 18-inch square each pieces of heavy-duty foil. Divide all vegetables among foil packs; season with salt, and pepper. Drizzle with apple juice. Seal foil well, leaving room for steam. Grill for 20-25 minutes, turning once, until chicken is done and vegetables are tender. Open packets to serve. Drizzle with preserves if want.
Pork Souvlaki
Recipe from Sandy Olsen
1 lb boneless pork loin, cut into ½ to ¾-inch cubes
¼ cup olive oil, divided
¼ cup lemon juice, divided
1 tsp crumbled oregano, divided
½ tsp fennel seeds
1 onion, finely chopped
4 garlic cloves, chopped
Salt
Pepper
Lemon wedges for garnish
Combine pork, 2 tbls olive oil, 2 tbls lemon juice, and ½ tsp oregano. Add the fennel seeds, onion, garlic, salt, and pepper. Refrigerate for 1-2 days. Prepare grill. Thread meat onto skewers. Grill, turning several times, to medium doneness. When the souvlakia is finished, drizzle each with a little of the remaining olive oil and lemon juice; then sprinkle with oregano. Season to taste with salt and pepper. Serve with garnished lemon wedges.
1 lb boneless pork loin, cut into ½ to ¾-inch cubes
¼ cup olive oil, divided
¼ cup lemon juice, divided
1 tsp crumbled oregano, divided
½ tsp fennel seeds
1 onion, finely chopped
4 garlic cloves, chopped
Salt
Pepper
Lemon wedges for garnish
Combine pork, 2 tbls olive oil, 2 tbls lemon juice, and ½ tsp oregano. Add the fennel seeds, onion, garlic, salt, and pepper. Refrigerate for 1-2 days. Prepare grill. Thread meat onto skewers. Grill, turning several times, to medium doneness. When the souvlakia is finished, drizzle each with a little of the remaining olive oil and lemon juice; then sprinkle with oregano. Season to taste with salt and pepper. Serve with garnished lemon wedges.
Maple-Apricot Pork Medallions
Recipe from Sandy Olsen
15 slices bacon
1½ lbs pork tenderloin (2 tenderloins)
1 medium shallot, finely chopped
2 tbls butter
2/3 cup coarsely snipped dried apricots
1/3 cup apricot vinegar or fruit flavored vinegar; or white wine vinegar
2 tsp finely shredded orange peel
Dash ground allspice
Dash pepper
¼ cup Grand Mariner or other orange liquor; or orange juice
½ cup maple syrup
Preheat grill to medium-hot, be sure to include drip pan. Partially cook bacon. Cut the pork tenderloin into 1½-inch slices. Wrap bacon around each piece of pork. Thread wrapped meat onto skewers. Place kabobs on a grill rack over drip pan. Cover, grill for approx 20-22 minutes, turning once, until meat registers 160 degrees. Meanwhile prepare maple-apricot sauce. In medium pan, cook shallot in butter for 1 minute. Add apricots, vinegar, orange peel, allspice, and pepper. Carefully add the Grand Mariner. Bring to a boil, reduce heat and simmer for 8-10 minutes or until thickened. Add maple syrup and heat through. Remove meat from skewers. Serve with warm maple-apricot sauce.
15 slices bacon
1½ lbs pork tenderloin (2 tenderloins)
1 medium shallot, finely chopped
2 tbls butter
2/3 cup coarsely snipped dried apricots
1/3 cup apricot vinegar or fruit flavored vinegar; or white wine vinegar
2 tsp finely shredded orange peel
Dash ground allspice
Dash pepper
¼ cup Grand Mariner or other orange liquor; or orange juice
½ cup maple syrup
Preheat grill to medium-hot, be sure to include drip pan. Partially cook bacon. Cut the pork tenderloin into 1½-inch slices. Wrap bacon around each piece of pork. Thread wrapped meat onto skewers. Place kabobs on a grill rack over drip pan. Cover, grill for approx 20-22 minutes, turning once, until meat registers 160 degrees. Meanwhile prepare maple-apricot sauce. In medium pan, cook shallot in butter for 1 minute. Add apricots, vinegar, orange peel, allspice, and pepper. Carefully add the Grand Mariner. Bring to a boil, reduce heat and simmer for 8-10 minutes or until thickened. Add maple syrup and heat through. Remove meat from skewers. Serve with warm maple-apricot sauce.
Rubbed Flank Steak with Horseradish Cream
Recipe from Sandy Olsen
Steak
1½ lbs flank steak
¼ cup rye or bourbon whiskey
2 tbls low-sodium soy sauce
Trim fat from steak. Place whiskey and soy sauce in large zip-lock bag. Add steak; seal and marinate in refrigerator for 24 hours, turning bag occasionally.
Horseradish Cream
1/3 c plain fat-free yogurt
2 tbls prepared horseradish
1 tsp Dijon mustard
1 large garlic clove, minced
Combine yogurt, horseradish, mustard, and garlic in small bowl. Cover and chill.
Rub
1 tbls sugar
1 tbls paprika
1 tbls chili powder
1½ tsp black pepper
1 tsp garlic powder
1/8 tsp salt
Combine above rub ingredients. Remove steak from bag; discard marinade. Rub sugar mixture over steak; chill 30 minutes. Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Garnish with horseradish cream.
Steak
1½ lbs flank steak
¼ cup rye or bourbon whiskey
2 tbls low-sodium soy sauce
Trim fat from steak. Place whiskey and soy sauce in large zip-lock bag. Add steak; seal and marinate in refrigerator for 24 hours, turning bag occasionally.
Horseradish Cream
1/3 c plain fat-free yogurt
2 tbls prepared horseradish
1 tsp Dijon mustard
1 large garlic clove, minced
Combine yogurt, horseradish, mustard, and garlic in small bowl. Cover and chill.
Rub
1 tbls sugar
1 tbls paprika
1 tbls chili powder
1½ tsp black pepper
1 tsp garlic powder
1/8 tsp salt
Combine above rub ingredients. Remove steak from bag; discard marinade. Rub sugar mixture over steak; chill 30 minutes. Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Garnish with horseradish cream.
Grilled Mediterranean Beef
Recipe from Sandy Olsen
4 (8 oz) Sterling Silver Strip loins
Zest of 2 lemons
3 garlic cloves
2 tsp fresh oregano
2 tsp fresh thyme
1 tbls fresh Italian parsley
2 tbls olive oil
2 tsp pepper
1½ tsp salt
Chop and combine all ingredients except steaks. Rub mixture on steaks. Cover and refrigerate for 4-24 hours. On a hot grill, cook to desired doneness. *Can also use on chicken, salmon, pork, or lamb
4 (8 oz) Sterling Silver Strip loins
Zest of 2 lemons
3 garlic cloves
2 tsp fresh oregano
2 tsp fresh thyme
1 tbls fresh Italian parsley
2 tbls olive oil
2 tsp pepper
1½ tsp salt
Chop and combine all ingredients except steaks. Rub mixture on steaks. Cover and refrigerate for 4-24 hours. On a hot grill, cook to desired doneness. *Can also use on chicken, salmon, pork, or lamb
Kentucky Pork Loin Spice Rub
Recipe from Jacey Sakoff
Pork Loin
1 tbls sweet paprika
1½ tsp salt
1½ tsp pepper
½ tsp garlic powder
½ tsp dried sage
½ tsp dried oregano
½ tsp dry mustard
½ tsp ground red pepper
2 pork tenderloins
Olive oil
Grill directions:
Mix all spices together. Rub olive oil over tenderloins. Coat with spice rub. Marinate in refrigerator for at least 30 minutes. Preheat grill to medium-high heat. Grill for approx 16 minutes, turning every 4 minutes.
Pan Sauté directions:
Cut each loin in half horizontally and vertically-to make four pieces. Rub pork pieces with oil and spices. Heat ¼-inch oil in skillet over medium-high heat. Dredge each loin in ½ cup flour. Sauté until done, about 3-4 minutes each side. If making gravy, lower heat to medium-low or low, make rue with flour and water. Add to pan with drippings and whisk until smooth. Add enough milk to desired consistency. Cook for approx 15 minutes.
Gravy (if pan sautéing)
Meat drippings
Couple tbls flour
Water to make paste
Milk, to taste
Pork Loin
1 tbls sweet paprika
1½ tsp salt
1½ tsp pepper
½ tsp garlic powder
½ tsp dried sage
½ tsp dried oregano
½ tsp dry mustard
½ tsp ground red pepper
2 pork tenderloins
Olive oil
Grill directions:
Mix all spices together. Rub olive oil over tenderloins. Coat with spice rub. Marinate in refrigerator for at least 30 minutes. Preheat grill to medium-high heat. Grill for approx 16 minutes, turning every 4 minutes.
Pan Sauté directions:
Cut each loin in half horizontally and vertically-to make four pieces. Rub pork pieces with oil and spices. Heat ¼-inch oil in skillet over medium-high heat. Dredge each loin in ½ cup flour. Sauté until done, about 3-4 minutes each side. If making gravy, lower heat to medium-low or low, make rue with flour and water. Add to pan with drippings and whisk until smooth. Add enough milk to desired consistency. Cook for approx 15 minutes.
Gravy (if pan sautéing)
Meat drippings
Couple tbls flour
Water to make paste
Milk, to taste
Poor Boys
Recipe from Sandy Olsen
5 slices bacon
1 lb ground beef
Lemon pepper, to taste
¼ cup grated Parmesan
1 (2 oz) can mushrooms, finely chopped
3 tbls finely chopped green olives
2 tbls finely chopped onions
2 tbls finely chopped green pepper
Partially cook bacon and drain on paper towels. Pat uncooked ground beef on wax paper into a 7½ x 12 x ¼-inch thick rectangle. Sprinkle lightly with lemon pepper. Top with Parmesan. Combine remaining ingredients and sprinkle over meat. Roll up jellyroll style, beginning from short end. Cut into 1½-inch slices (makes 5-6). Wrap each slice with bacon and skewer with toothpicks. Grill over medium heat approx 8 minutes, turn and grill 8 more until done.
5 slices bacon
1 lb ground beef
Lemon pepper, to taste
¼ cup grated Parmesan
1 (2 oz) can mushrooms, finely chopped
3 tbls finely chopped green olives
2 tbls finely chopped onions
2 tbls finely chopped green pepper
Partially cook bacon and drain on paper towels. Pat uncooked ground beef on wax paper into a 7½ x 12 x ¼-inch thick rectangle. Sprinkle lightly with lemon pepper. Top with Parmesan. Combine remaining ingredients and sprinkle over meat. Roll up jellyroll style, beginning from short end. Cut into 1½-inch slices (makes 5-6). Wrap each slice with bacon and skewer with toothpicks. Grill over medium heat approx 8 minutes, turn and grill 8 more until done.
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