Wednesday, July 27, 2011

On the Flip Side

One of my favorite things about summer is that you can have dinner from the grill virtually every night.  We have hot dogs and hamburgers at least once a week at our house!  But don't forget - you can make tons of different meals on the grill.  Here are some ideas to try for your next meal or cook-out:
Marinated Grilled Shrimp
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
1.  In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper.
2.  Add shrimp to the bowl, and stir until evenly coated.
3.  Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
4.  Preheat grill for medium heat.
5.  Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
6.  Lightly oil grill grate.
7.  Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

California Grilled Veggie Sandwich
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

1.  In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2.  Preheat the grill for high heat.
3.  Brush vegetables with olive oil on each side.
4.  Brush grate with oil.
5.  Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer.  Remove from grill, and set aside.
6.  Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese.
7.  Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn.
8.  Remove from grill, and layer with the vegetables.

Grilled Lamb with Brown Sugar Glaze
1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops

1.  In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt.
2.  Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
3.  Preheat grill for high heat.
4.  Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Cedar Planked Salmon
3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1-1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed
1.  Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
2.  In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic.
3.  Place the salmon fillets in the marinade and turn to coat.
4.  Cover and marinate for at least 15 minutes, or up to one hour.
5.  Preheat an outdoor grill for medium heat.
6.  Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
7.  Place the salmon fillets onto the planks and discard the marinade.
8.  Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Chicken and Sun-Dried Tomato Bruschetta
2 skinless, boneless chicken breast halves
1-1/4 cups Italian salad dressing, divided
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
1/4 cup olive oil

1.  Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
2.  Preheat the grill for high heat.
3.  Lightly oil the grill grate.
4.  Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
5.  In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
6.  Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted.
7.  Place portions of the chicken mixture on the toasted focaccia to serve.

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