Best grilling recipes

Babi Pangang (Indonesian Grilled Pork)

2010-01-04T00:20:00.000-08:00

Yield: 4 Servings
MARINADE =======================
1 lb pork,marbled
2 t ginger,ground
1 garlic clove
1 onion
3 T ketjap manis
1 pepper
1 salt
1 lemon juice
SAUCE ==========================
1 c stock
2 T sugar
1 T sherry
1 T oil
70 g tomato puree
1/2 t gourmet powder (ve-tsin)
1 onion,small
1 garlic clove
Preparation of the meat: Make a mixture of all the above mentioned
ingredients and rub the meat with it. Brown it in a frying pan with
either butter or oil. Basting the meat regularly. Simmer for 10-15
minutes. Drain the meat and put under a hot grill for a few minutes
until glazed. Keep warm. Sauce Preparation: Cut the onion in fine
rings or slices and fry them together with the finely cut garlic in
oil or margarine. When nicely browned add the mixture of the stock,
sugar, sherry, tomato puree and gourmet powder. Simmer for 5
minuteswhile stirring the sauce continuously. Add water of necessary.
How to Serve: Pour the hot sauce over the warm sliced meat and
garnish itwith Chopped Vegetable Pickle and Shrimp Crackers. Eat it
with rice or Mei (noodles).

Ayam Panggang Mesanten

2010-01-04T00:19:00.000-08:00

Yield: 4 Servings
2 lb chicken
1 t salt
1 c oil
1 t shrimp paste,Dried
4 shallots,chopped
3 garlic cloves,crushed
3 chilies,red, fresh
2 T oil
2 1/3 c coconut milk
2 bay leaves
1 lemon grass stalk
1 T juice,lime
1 chilies,red, fresh
Dried shrimp paste is also called terasi. Seed and shred the chilies.
Crush lemon grass with side of cleaver.
Cut chicken in half. Wash and pat dry. Rub with salt and oil. Grill
over hot coals about 10-15 minutes each side, until done.
Slice chicken into bite-sized pieces. Wrap shrimp paste in foil and
grill each side over moderate heat about 2 minutes. Pound shallots,
garlic, chilies, and toasted shrimp paste into a paste. Heat oil in
frying pan. Add paste and fry on moderate heat, stirring, for about
4-5 minutes, or until dry, do not burn.
Add coconut milk gradually, stirring after each addition. Add bay
leaves and lemon grass. Bring to a boil. Simmer 5 minutes to allow
flavors to blend.
Add lime juice. Stir. Add cooked chicken and reheat in sauce.
Garnish with the shredded chilie. Serve with rice and Sambal Ulek.

Australian Grilled Fish

2010-01-04T00:16:00.000-08:00

Yield: 4 Servings
4 fish steaks
1/4 c lime juice
2 T vegetable oil
1 t dijon mustard
2 t fresh ginger root --,Grated
1/4 t cayenne pepper
1 black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger,
cayenne pepper and enough freshly ground black pepper to suit your
taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn
steaks 2-3 times. 3. Have the grill prepared with white coals and
brush the cooking grill with the remaining one tablespoon oil. 4.
Grill the fish, brushing several times with the marinade, until
cooked through and opaque in the center. Turn fish after about 4-5
minutes. Total grilling time will dependon your grill and the heat of
the coals.
* To broil instead, use a broiler pan brushed with oil and broil until
center is opaque. Will take about 10 minutes total in broiler. Turn
steaks after 5 minutes, and baste often with marinade.

Asian Hot-Que Grill Sauce For Chicken

2010-01-04T00:12:00.000-08:00

Yield: 1 Servings
1 stephen ceideburg
2T brown sugar
2T red wine vinegar
1c ketchup
1/2
to 1 teaspoon chinese hot
1 lg garlic clove,minced
1 T soy sauce
1 to 3 teaspoons asian chile
-paste wi,th garlic
Combine all ingredients except chile paste in a small saucepan.
Bring
to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups.
To use: Brush on chicken, beef or pork while grilling.

Anticuchos Picantes

2010-01-04T00:10:00.000-08:00

Yield: 16 Servings
1 beef heart
MARINADE
=======================
8 garlic cloves,pressed
2 chiles,rocoto,stemmed,
-seeded,minced
2 T cumin,ground
1/2 T oregano,dried
1 salt,to taste
1 pepper,black,to taste
2 c vinegar,wine, red
SAUCE ==========================
1/3 c chiles,dried, aji,crushed
1 T oil,vegetable
1 salt,to taste
HEAT SCALE HOT ================
Clean the beef heart thoroughly, removing all nerves and fat. Cut
into 1" cubes, place in non-reactive bowl, refrigerate and set aside.
Combine garlic, chiles, cumin, oregan, salt and pepper and 1 1/2
cups vinegar. Pour over meat. Add more vinegar, if necessary, to
cover meat completely. Marinate, refrigerated, 12-24 hours. About 1
hour before grilling, remove meat from marinade and thread on
skewers. Reserve marinade.
Soak the crushed chile in 1/3 cup warm water for 30 minutes. In
processor, combine chiles and water with oil and salt. Add enough
reserved marinade (3/4 cup) to make thick sauce, puree.
Brush skewered meat with sauce and grill over hot coals or under a
broiler, turning and basting to cook quickly on all sides. Best cooked
medium well, 4-6 minutes on the grill. Serve with remaining sauce for
dipping.

Anchovy-Grilled Salmon Steaks

2010-01-04T00:09:00.001-08:00

Yield: 4 Servings
4 salmon steaks
1 parsley sprigs
Lemon wedges anchovy butter ====
6 anchovy fillets
2 T milk
6 T butter
1 dr tabasco sauce
1 pepper
Pre-heat the grill to high heat. Oil the grill rack and place each
steak to ensure an even heat. Place a small knob of Anchovy Butter
(divide a quarter of the mixture in four) on each steak. Grill for 4
minutes.
Turn the steaks with a fish slice and place another quarter of the
butter among the steaks. Grill on the second side 4 minutes. Reduce
the heat and allow to cook for a further 3 minutes, less if the
steaks are thin.
Serve with a neatly arranged pat of anchovy butter on top of each
steak. Garnish with parsley sprigs and lemon wedges.
Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl
with a wooden spoon until creamy. Cream all ingredients together and
chill.
Serves 4.

Amy's Grilled Chicken Breasts

2010-01-04T00:08:00.000-08:00

Yield: 4 Servings
4 chicken breast halves
1 without skin
2 t dijon mustard
3 1/2 T white wine vinegar
2 t garlic --,Minced
2 t honey
1 1/3 T fresh thyme,or 2 teaspoons
1 -- minced,Dried
1/3 t coarse salt
1 1/3 ds red pepper flakes
1 T olive oil
4 sprigs fresh thyme
Place the chicken breasts within a folded piece of plastic wrap;
sligtly flatten upper portion of each breast with the broad side of a
chef's knife to promote even grilling. Place breasts in a shallow
glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme,
salt and pepper flakes in a small bowl; stir with fork to combine.
Add oil a little at a time and whisk to combine marinade. Pour
marinade over breasts. Cover with plastic wrap and marinate in
refrigerator,turning once or twice in marinade, for at least 2 hours,
or up to 4 hours. Remove breasts from marinade, scraping any bits
clinging to chicken back into the shallow dish. Transfer all marinade
to small saucepan and bring to a boil; reserve. Lightly grease grill
rack with cooking spray. Preheat grill. Place breasts on grill. Cook
covered with lid, basting frequently with marinade, until tender,
approximately 5 to 6 minutes on each side.

Lamb Grill For Two

2010-01-04T00:06:00.000-08:00

Yield: 2 Servings

1 T low-sodium soy sauce

2 t sesame oil

1 green onion,chopped

1 garlic clove,minced

2 t gingerroot,minced

1/4 t pepper

4 lamb loin chops (8 oz)

1 salt

In shallow dish, whisk together soy sauce, oil, onion, garlic,

ginger and pepper. Add lamb, turning to coat; let stand for 10

minutes.

Reserving marinade, place lamb on greased grill over medium-high

heat; cover and cook, basting with marinade, for 5-7 minutes on each

side for medium-rare or until desired doneness. Season with salt to

taste.

Serve with sauted zucchini slices and sweet potatoes.

Grilled Glazed Tuna Steaks

2010-01-03T23:57:00.000-08:00

Yield: 4 Servings
1/3 c dry sherry
1 T gingerroot,Minced
1 T low sodium soy sauce
1 t honey
1 cl garlic,Minced
1 lb tuna steaks cut into 4
1 pieces
Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup
Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture
Boils.
Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour
Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From
Marinade, Reserving Marinade. Preheat Grill
Arrange Tuna On Grill With Thickest Portions To The outside. Turn
Steaks Over & Baste With Marinade.
Serve Immediately With Warm Marinade.

Grilled Apple Crisp

2010-01-03T23:22:00.000-08:00

Yield: 8 Servings
21 oz pie filling,apple or cherry
1/3 c sugar,brown,packed
1/2 t cinnamon
1/4 t nutmeg
2 T lemon juice
1/2 pk block mix,yellow (18.5 oz)
-approx.,2 cups
1/2 c butter (or margarine),cut in
-this,Slices
1 whipped topping (or ice
-cream)
1. Spray 9-inch hot belittle with PAM. Pour pie stuff into 9-inch
baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon
juice. Sprinkle block mix over pie stuff to cover. Dot with butter
slices.
2. Preheat grill on job for 10 minutes, then turn mitt lateral of
grill off and invert a hot belittle on mitt cooking grid. Place baking
pan on turned pan. Close lid and bake 55-65 minutes, or until
browned and bubbly.
3. Let defence until warm. Serve lidded with whipped topping or ice
cream.