August 7th, 2010 by alice
Tags: Grilled, Ham, Steaks
INGREDIENTS
- 4ham slices(3/4 inches thick)
- 1/2cupapricot preserves
- 1/2cuporange juice
- 1tablespoonlemon juice
- 1teaspoonground ginger
DIRECTIONS
- Combine preserves, orange juice, lemon juice and ginger for basting sauce.
- Grill ham slices over hot fire for 10 minutes, basting frequently.
- Cut ham slices in half and serve.
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June 3rd, 2010 by alice
Tags: Gouda, Grilled, Pumpernickel, Sandwich
INGREDIENTS
-
Parsley-Tarragon Mustard
- 3tablespoonswhole grain mustard
- 3tablespoons mildDijon mustard
- 2tablespoons chopped freshflat leaf parsley
- 1tablespoon choppedfresh tarragon
- 1smallgarlic clove, minced
- red wine vinegaror white wine vinegar(a few drops or to taste)
-
Sandwiches
- 8slices soft darkpumpernickel bread
- 8ounces agedgouda cheese, sliced
- softbutter(or olive oil)
DIRECTIONS
- To make the mustard: combine the whole grain mustard and Dijon mustard in a bowl; stir in the parsley, tarragon, and garlic; add a few drops of vinegar to taste and set aside.
- To make the sandwiches: place 4 slices of bread on a work surface; add a layer of cheese, then top with a second piece of bread; press together and lightly spread or brush the outsides with butter.
- Heat a heavy nonstick skillet over med-high heat and add sandwiches; weight with a second fry pan and decrease heat to med-low.
- Cook until the first side is crisp and golden; turn and cook the second side until the cheese is melted.
- Serve immediately with the Parsley-Tarragon mustard on the side, to dab on as desired.
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May 27th, 2010 by alice
Tags: Chicken, Grilled, Lemon
INGREDIENTS
- 1wholechicken, 3-4 lbs
- 1lemon
- 2tablespoonsolive oil
- 1tablespoonitalian seasoning
- salt & freshly ground black pepper
DIRECTIONS
- Preheat grill on medium.
- Rinse chicken and pat dry-place in 8×8 foil pan.
- Juice lemon-place juiced lemon halves in chicken cavity.
- Mix lemon juice, olive oil, Italian seasoning, salt, and pepper-brush about half over chicken.
- Place pan on grill over indirect heat and cover-cook 1-2 hours depending on your grill and the size of your chicken-baste with remaining mixture halfway through cooking time.
- Let sit for 10-15 minutes before carving.
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April 9th, 2010 by alice
Tags: Asian, Bacon, Grilled, Scallops, Style, Wrapped
INGREDIENTS
- 3tablespoonssoy sauce
- 1tablespoonmirin(Chinese rice wine)
- 1/4teaspoonchili-garlic sauce(Hot Asian)
- 1teaspoonfresh ginger, grated
- 1teaspoongarlic, finely chopped
- 1pinchsugar
- 1teaspoonsesame oil
- 12largesea scallops, halved
- 12slicesbacon(thin slice)
- 24 woodentoothpicks, soaked in water for 1 hour
DIRECTIONS
- In a bowl, combine the soy sauce, Mirin, chili sauce, ginger, garlic, sugar and oil. Add scallops and toss well. Set aside to marinate for 1/2 hour under refrigeration.
- Cook the bacon until lightly browned but only about half cooked. It must still be flexible enough to wrap around the scallops. Cut each piece in half.
- Preheat your grill to a medium heat.
- Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece of bacon and secure it with a toothpick.
- Place the wrapped scallops on the grill and cook for about 6 minutes until bacon is crispy and the scallops are firm. Watch for flare ups and turn them often. Serve immediately.
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February 15th, 2010 by alice
Tags: Grilled, Halibut, Penzeys, Salad
INGREDIENTS
-
Salad
- 8cupsgreens
- 2green onions, circle cut
-
Dressing
- 2/3cupolive oil
- 1/3cupwhite vinegar
- 2teaspoonssugar
- 1teaspoondill weed
- 1/2teaspoonsalt
- 1/2teaspoonground black pepper
- 1/4teaspoongarlic powder
-
Halibut
- 1lbhalibut, cut into chunks
- 1teaspoonlemon pepper
- 2tablespoonsolive oil
DIRECTIONS
- Salad: Wash, dry, break into bite-sized pieces and set aside.
- Dressing:.
- Whisk or shake to combine. Set aside until fish is done, then shake again before tossing into the greens.
- Start with about half the dressings; you can add more as desired. It is important that this is ready when you start cooking the fish, as the fish only cooks briefly and the salad tastes the most delicious when the halibut is hot.
- Halibut:.
- Season the Halibut with lemon-pepper and then dip into the olive oil.
- Using an indoor electric grill on medium, cook the fish 4-6 minutes per side. Cook, covered over medium heat coals about 4 minutes per side, then cut into pieces.
- Toss the dressing with the greens, add the fish pieces, toss again and serve.
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