Grillin'

 Grillin'

July 17, 2013

The grillin' recipe group was a success. The food was delicious and the conversation was great! Vickie Burke even made everyone  her special pork rub and chicken rub to take home! Love it!

 Grilling in the summer is the way to go. Dinner is made without heating up your kitchen or making a big mess. Check out these fabulous recipes and great grilling tips!

Maeve's tip: 1. Be patient when starting charcoal, don't rush to put 
                      your food on when the charcoal is not ready 2. Don't  
                      light charcoal inside 3. Take grill  off after grilling,    
                      don't let it cool, hard to clean.
Vickie's tip:  Use wet cloth to clean grill while it's hot
Cheryl's tip:  Spraying water with spray bottle on
                      chicken breast while grilling will make it super moist 
Amy's tip:  When grilling steak, grills steak on high on both sides
                    then move to top rack middle, and turn off 2 side
                    burners
Ginger's tip: Train your kids to grill for you!

  

Caesar Salad
 Made by Melinda Davis


 










Unbelievable Grilled Garlic Bread

 

Made by Jelaire Womble

1 cup mayonnaise 6 cloves garlic, peeled and minced 3/4 cup grated Parmesan cheese 1/2 cup shredded Cheddar cheese 1 tablespoon half-and-half 1/4 teaspoon paprika 1 (1 pound) loaf French bread, halved lengthwise

1.	Preheat grill for medium heat.
2.	In a medium bowl, mix the mayonnaise, garlic, and Parmesan cheese. In a saucepan over medium-low heat, mix the Cheddar cheese, half-and-half, and paprika. Stir constantly until melted and smooth. Pour into the bowl with mayonnaise mixture, stirring until well blended.
3.	Place the French bread on the grill cut side down, and let it toast for a few minutes. Remove from the grill, and spread the cheese mixture on each side. Place the halves back together, and wrap the loaf in aluminum foil. Return to the grill for about 15 minutes, turning occasionally, until the loaf is heated through and the cheese mixture is hot.

 Pork Ribs

Made by Vickie Burke

Coming soon....


Teriyaki Chicken

Made by Maeve Lynch

 

 

I mixed 1 and 1/2 cups each of Rice Vinegar and Soy Sauce
1/2 cup honey
2 chopped green onions
2 tbs fresh grated ginger (the soft/juicy part, not the woody/dry)
2 large cloves grated garlic
1/4 cup chopped cilantro
This made about 4 and 1/2 cups marinate

 

The 3 packages of boneless/skinless chicken breasts each had 3 breasts per
pack, about 3/4 pound each.
I washed these and put them in freezer bags - 3 each bag, with about 1 and
1/2 cups marinate and left them in refrigerator overnight before grilling

 

Seasoned Grilled New Potatoes

 Made by Ginger Heaton

 

 

 2 lbs. new potatoes

1/4 c butter

2 cloves garlic

1 Tbs. season salt

grill in a foil packet for 60 minutes or in the oven at 400 for 60 minutes.

 

  




Garlic Grilled Tomatos
Made by Amy Noble

4 ripe red tomatoes
salt, pepper, and garlic powder (4 part salt, 1 part pepper, 1 part salt)
3 tablespoons extra-virgin olive oil
5 cloves garlic, minced
2 tablespoons fresh basil leaves (or whatever fresh herb you have)
1/4 cup grated asiago cheese (or whatever cheese you have)



Cut the tomatoes in half crosswise, season with salt, pepper, garlic powder. Heat the oil in a small frying pan over medium heat. Add the garlic, and cook until just starting to turn golden brown, 1 to 2 minutes. Pour the garlic and oil into a heatproof bowl.

Oil the grill and set for high heat. Place the tomatoes cut side down and grill for 3 to 5 minutes. Turn over, top with the garlic oil mixture and continue to cook for another 3 minutes. Remove from grill and top with basil and asiago cheese. Serve immediately.

 

Pineapple Berry Hobo Pack

Made by Julia Ventura

Ingredients 

 

2 cups coarsely chopped, cored fresh pineapple (peeled, if desired)  

1 tablespoon packed brown sugar  

1 teaspoon chopped crystallized ginger  

1 cup raspberries and/or blueberries 

1 teaspoon Demerara sugar or brown sugar

Directions

1. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place pineapple in center of foil. Sprinkle with brown sugar and crystallized ginger. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose vegetables, leaving space for steam to build.

2. For a charcoal grill, place packet on the rack of an uncovered grill directly over medium coals about 10 minutes or until hot, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on a grill rack over heat. Cover and grill as above.)

3. Carefully open packet and transfer fruit mixture to serving bowl. Add berries. Sprinkle with demerara sugar. Makes 4 servings.