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Reply
| | From:  Genie· (Original Message) | Sent: 10/6/2007 5:32 PM |
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Reply
| | | From: Genie· | Sent: 8/12/2008 7:53 PM |
Grilled Eggplant with Mozzarella and Lemon
6 small eggplants (1/2 pound each), cut into 1/2-inch slices
6 tablespoons olive oil
3 teaspoons freshly ground pepper
3/4 pound mozzarella, cut into 1/4-inch slices
6 medium tomatoes (about 2 pounds), sliced
3/4 cup fresh basil leaves
3 lemons, cut in half Brush both sides of the eggplant with olive oil and sprinkle with pepper. Grill over hot coals for 4 to 5 minutes per side, until the eggplant is cooked through. Arrange on individual serving plates, alternating slices of mozzarella and tomatoes. Sprinkle with basil leaves and squeeze fresh lemon juice over the salad. Serve immediately, while eggplant is still warm. Serves 6. | |
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Reply
| | | From: Genie· | Sent: 8/16/2008 6:58 PM |
Barbecued Vegetables with Peanut Sauce 1 md Pepper; any colour
1 lg Carrot
2 1/2 Florets cauliflower
1 Chunky onion or shallots
1 ts Garlic powder
1/4 ts Turmeric powder
1 1/2 ts Salt
1 ts Sugar
2 tb Oil
Peanut Sauce:
146 g Peanuts; roasted and blended
1/4 ts Cumin powder
1/4 ts Coriander powder
1/2 ts Chilli powder
1 1/2 tb Water
3 tb Sugar
1/2 ts Salt
Peanut sauce: Add all the spices and peanuts, water, salt and sugar. Keep stirring into a thick and tasty sauce. Clean and rinse the vegetables and cut into bite sized pieces. Mix vegetables with garlic, turmeric, salt, sugar and oil. Skewer the vegetables and barbecue, dip into sauce and serve. | |
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Reply
| | | From: Genie· | Sent: 9/9/2008 5:37 PM |
Grilled Corn on the Cob with Hickory Bacon Salt Butter (Goes great with steamed artichokes or in a crab salad) - 6 ears yellow corn
- 1-2 tablespoons Hickory Bacon Salt
- 6 tablespoons unsalted butter
- 2 Tablespoons sherry vinegar
- Black pepper (optional)
Peel back husks (do not remove them) and remove silk and soak corn in cold water for 30 minutes. Turn grill to high heat and lightly oil cooking grate. Melt butter and mix with Hickory Bacon Salt and pepper (optional). Peel back husks again and dip or brush each ear of corn with ¾ of the Hickory Bacon Butter. Replace husks, and place directly on grill for 3-4 minutes per side. Remove from grill, peel back husks and brush with the rest of the Hickory Bacon Butter. | |
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Reply
| | | From: Genie· | Sent: 9/14/2008 2:48 AM |
Garlicky Grilled Tomatoes
2 large, firm, ripe tomatoes, sliced
1 garlic clove, pressed
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
salt to taste
freshly ground black pepper to taste
2 tablespoons olive oil
Season tomatoes with spices and grill alongside your favorites. These tomatoes are extra juicy and flavorful and are a wonderful addition to a meal cooked on the grill.
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Reply
| | | From: Genie· | Sent: 9/14/2008 2:58 AM |
Garlicky Grilled Tomatoes 2 large, firm, ripe tomatoes, sliced 1 garlic clove, pressed 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil salt to taste freshly ground black pepper to taste 2 tablespoons olive oil
Season tomatoes with spices and grill alongside your favorites. These tomatoes are extra juicy and flavorful and are a wonderful addition to a meal cooked on the grill. | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 2:37 AM |
Grilled Mushroom Packets
1 pound fresh white mushrooms, sliced
2 medium zucchini, sliced
1 medium onion, thinly sliced
1 red bell pepper, diced
1/2 cup couscous (uncooked)
1/2 cup homemade or bottled barbecue sauce
1/2 teaspoon salt, optional
Preheat outdoor grill or oven to 425F. Place mushrooms in a medium bowl. Add zucchini, onion, red pepper, couscous and barbecue sauce; toss until well coated; set aside. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each pieces place mushroom mixture, dividing evenly. Bring long sides of oil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on prepared outdoor grill, about 5 inches from heat source or in oven. Cook until vegetables are tender and couscous is cooked (on grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Remove; let stand for 5 minutes. Carefully unfold foil and serve. Serves 4.
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Reply
| | | From: Genie· | Sent: 9/22/2008 1:13 AM |
| Grilled Sweet Potatoes with Apples
Ingredients
2 large sweet potatoes, sliced
1 apple, peeled, cored, thinly sliced
to taste ground cinnamon, white sugar
1/2 cup butter or margarine
Directions
Heat an outdoor grill. In a bowl, toss sweet potato and apple
slices with cinnamon and sugar. Divide mixture into 4 portions,
places each on a large piece of aluminum foil. Top each with an equal
amount of butter. Tightly seal foil around each portion. Place foil
packets on grill, and cook 40 minutes, turning every 5 - 10 minutes,
until potatoes and apples are tender.
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Reply
| | | From: Genie· | Sent: 10/18/2008 9:14 PM |
| Achiote Barbecue Corn
6 quarts water
1/2 teaspoons salt
8 ears fresh corn, husked and cleaned
1/2 teaspoon olive oil
2 tablespoons diced red/Bermuda onion
1 tablespoon finely chopped fresh garlic
1/4 cup tequila
1/2 cup achiote condimentido (spiced annato seed paste)
2 cups chicken or vegetable stock
1 teaspoon chili powder (mild)
1/4 teaspoon black pepper
1/4 cup honey pinch cayenne pepper
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 tablespoon chopped fresh cilantro
In a large stock pot bring 6 quarts of water to a boil with 1 teaspoon of
salt. Add the corn to the boiling water and poach for 5 to 7 minutes.
Remove
the corn from the water and cool.
In a large saucepan, heat the olive oil over medium-high heat and
saute the
onions and garlic for approximately 5 minutes, Add the tequila and flambe.
Add the achiote, stock, chili powder, 1-2 teaspoon of salt, pepper,
honey,
cayenne pepper, lemon juice, and vinegar. Reduce the heat to medium and
simmer for 10 to 12 minutes, stirring occasionally, until the glaze
thickens.
Remove from the heat and add the cilantro. Set aside.
Preheat the grill to medium. Spray the wire rack with nonstick cooking
spray.
(Be careful not to spray the can too close or for too long near the
grill as
the spray is flammable and under pressure.) Place the ears of corn on the
grill and thoroughly baste with glaze. Grill, rotatingand basting
constantly, for approximately 3 to 5 minutes, just long enough to lightly
char the kernels. Be careful not to over cook.
Remaining glaze can be heated and served as a side sauce to the meal. The
com is great with southern style or south west style barbecues.
SERVES 8
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:38 AM |
Charcoal Roasted Beets and Red Onions 6 small fresh beets, trimmed of all but 2 inches of greens and unpeeled 2 medium red onions, unpeeled 2 tablespoons olive oil, extra virgin preferred 1/3 cup chicken broth 3 tablespoons balsamic vinegar 1 1/2 teaspoons fresh thyme leaves, divided salt and pepper to taste
Prepare a moderately hot charcoal fire in a grill unit that has a cover. Place beets and red onions in a 10 inch cast iron skillet and drizzle with olive oil. Place skillet on grill rack over fire, cover the grill unit and roast the vegetables 1 to 1 1/2 hours, depending on the size of the vegetables. You may have to cook the beets a little longer than the onions. The onions should be soft to the touch and a fork should pierce the beets easily. Alternately, you can roast the beets in a skillet in a preheated 400° F. oven. Remove vegetables from skillet with tongs. Add broth, vinegar and 1 teaspoon thyme to the skillet, place over high heat and boil liquid, scraping bottom of skillet for about 4 minutes or until it's dark, glossy brown and syrupy. Season with salt and pepper. Peel beets and onions when they're cool enough to handle. Slice the beets into julienne strips and onions into thin rings. Spoon liquid over onions and beets, add remaining 1/2 teaspoon thyme and stir well to combine. Heat briefly and serve. | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:55 AM |
Charcoal Roasted Beets and Red Onions
6 small fresh beets, trimmed of all but 2 inches of greens and unpeeled
2 medium red onions, unpeeled
2 tablespoons olive oil, extra virgin preferred
1/3 cup chicken broth
3 tablespoons balsamic vinegar
1 1/2 teaspoons fresh thyme leaves, divided
salt and pepper to taste
Prepare a moderately hot charcoal fire in a grill unit that has a cover. Place beets and red onions in a 10 inch cast iron skillet and drizzle with olive oil. Place skillet on grill rack over fire, cover the grill unit and roast the vegetables 1 to 1 1/2 hours, depending on the size of the vegetables. You may have to cook the beets a little longer than the onions. The onions should be soft to the touch and a fork should pierce the beets easily.
Alternately, you can roast the beets in a skillet in a preheated 400° F. oven. Remove vegetables from skillet with tongs.
Add broth, vinegar and 1 teaspoon thyme to the skillet, place over high heat and boil liquid, scraping bottom of skillet for about 4 minutes or until it's dark, glossy brown and syrupy. Season with salt and pepper.
Peel beets and onions when they're cool enough to handle. Slice the beets into julienne strips and onions into thin rings.
Spoon liquid over onions and beets, add remaining 1/2 teaspoon thyme and stir well to combine. Heat briefly and serve.
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