For dinner tonight, I hosted a dinner event where guests came over to learn how to cook an entire meal on the grill. It was extremely fun and the menu was fabulous. Here’s what was on my menu:
To join in the fun, my fellow bloggers have submitted grilled recipes. As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event’s winner is Lisa of Lime in the Coconut! Lisa will be receiving a Grilling cookbook and some grilling spices, compliments of McCormick! Congratulations Lisa and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers and pictures of my grilling event…
*I’m also submitting my 2 grilled desserts to the Recipe Remix blogging event! Check out their site in September for the round up!**
Here are grilled recipes submitted by fellow bloggers:
Soya Aloo Ki Sabji
(Fresh Dill and Potatoes dry Curry)
submitted by Nidhi of Charche Chauke Ke
Potatoes 1 large or two medium chopped
Fresh Dill/soya 1/2 bunch cut fine
Ginger 1/2 ” piece minced or grated
Green chilli 1 cut fine
Oil 1 tsp.
Asafoetida 1/4 tsp.
Cumin seeds/ Jeera 1/2 tsp.
Turmeric powder/ haldi 1/2 tsp.
Red chilli powder 1/4 tsp.
Coriander powder/Dhaniya 1/2 tsp.
Dry mango powder/ amchur 1/2 tsp.
Garam Masala 1/4 tsp.
A cast iron skillet is great to cook potatoes in. It gives the potatoes a great crust which makes the dish delicious, so use it to cook the potatoes in if you can. Heat the skillet and add oil. Add asafoetida, cumin seeds, turmeric powder, red chilli powder and coriander powder to the oil.
When you hear the sizzling sound, add the green chilli and ginger. Saute briefly for 30 seconds and then add the potatoes and the dill. Reduce the heat to medium low and cover the skillet. Let it cook like that for 15-20 minutes till the potatoes look like they are done. You can stir a couple of times in between.
Lastly add dry mango powder and the garam masala. Mix well with a light hand. And soya aloo ki sabji is ready. This makes a fabulous side dish, whether with lentil soup or even a spicy curry. Its delicious to just snack on them too:). Tastes great with rotis, paranthas or even rice.
2 frozen pizza doughs (thawed in fridge overnight)
1 can pizza sauce
1 red bell pepper
1/4 red onion
3 cloves of garlic
1 bunch fresh basil
2 cups shredded mozzarella cheese
Prep all ingredients so that everything is ready for the pizzas to be assembled.
Cut the pepper and onion into thin strips.
Mince the garlic.
Roughly tear the basil (or roll together in a bunch and make thin slices for basil confetti).
Preheat the grill to medium high.
Spray the grill with cooking spray(carefully) or drizzle the dough with olive oil.
Place the dough on grill.Allow to grill for about one minute, or until the first side has a few grill marks.
Flip dough over, and begin to assemble pizza.
I added the sauce, onion, garlic, peppers, cheese, and some of the basil.
Grill until the cheese had melted.
Make sure to check the bottom of the crust to make sure it isn’t burning.
Remove from grill and sprinkle with the remaining basil.
Grilled Lemon & Garlic Marinated Pork Chops
submitted by Karen of
Love To Eat
2 center cut thick pork chops boneless
3 tbsp lemon juice fresh
3 tbsp minced garlic
2 tbsp Italian seasonings rub: Oregano, basil, parsley, etc…Great mix
s and p to taste
2 tbsp evoo
Throw everything into a bag or bowl. Mix and cover. Marinate for 2 hours or as long as overnight. I did 5 hours.
Heat grill to medium. Put chops on and grill about 5-10 mins each side depending on thickness. Serve warm with grilled veggies and fresh seasonal fruit..we used grilled corn, peas and chilled watermelon!
1 chopped onion
1 cup honey
1/2 cup teriyaki sauce
2 tbsp chili powder
1/3 cup Tabasco sauce
1 tsp salt
1 cup sugar
the juice from 1 lemon
2 fresh peppers
4 large boneless chicken breasts chopped into 1 inch cubes
skewers
Mix the ingredients minus peppers, onion and chicken, in the blender for 30-50 seconds, or until well blended. Add all to a bowl and mmarinate the shish kabobs in the refrigerator for 6 or more hours. Once marinated, load up kabob skewers to your liking, and grill for about 10-15 mins per side or until chicken is completely cooked. Serve with grilled corn on the cob and fresh, chilled watermelon!
Cilantro Lime Halibut w/ Mexican Squash and Beans
submitted by Lisa of Lime in the Coconut
4 filets of fish (Halibut, Mahi Mahi or Swordfish work best here)
4 tablespoons extra virgin olive oil
1/3 cup chopped fresh Italian parsley
1/2 cup chopped fresh cilantro
Juice of 1 lemonJuice of 1 lime
1 tablespoon of Tabasco sauce
2 chili peppers, chopped finely
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Rinse you fish filets in cold water, pat them dry and season with salt and pepper. Set them aside on a platter while you combine all the remaining ingredients. You can use a food processor if you like, but I found it just as easy to chop everything up.
Once your marinade is ready, plunk your fish down in the sauce, cover with plastic wrap and let sit for 15 to 20 minutes. Try not to let it sit for too long because the citrus will begin to “cook” the fish. Preheat your outdoor grill or grill pan and spray with cooking spray or brush with olive oil. Place your well marinaded fish filets on the grill. Pour a little marinade over the filets and close the grill cover. After about 3-4 minutes, depending on thickness, flip your filets. Pour some marinade down on the other side and allow them to finish cooking for 2 to 3 minutes. Remove from grill and serve over Mexican Squash and Beans.
Mexican Squash and Beans
2 small zucchini, cut into discs
2 small yellow squash, cut into discs
1 green pepper, cut into slices
1 vidalia onion, cut into slices
1 large tomato, cut in large chunks2 ears of corn (or you can use frozen corn kernels if you want)
5 tablespoons olive oil
2 teaspoons cumin
2 teaspoons chili powder
1 can of black beans, drained
2 jalapeno peppers, chopped
3 cloves of garlic, chopped
salt and pepper
After you’ve chopped up the zucchini, squash, pepper, onion and tomato place in a large mixing bowl. Cover with three tablespoons of the oil and a teaspoon each of the cumin and chili powder. Season generously with salt and pepper and stir to coat all the vegetables with the spices and oil. Peel the ears of corn, rub with olive oil and sprinkle lightly with salt and pepper. Preheat your grill.
Dump your vegetables into a grill pan on the grill. If you don’t have a grill pan you can use a foil pan. Place your ears of corn directly on the grill. Close the lid and allow the vegetables and corn to cook for about 5 minutes. Keep an eye on them, lift the lid to stir the vegetables and turn the corn. The corn will start to yellow, as it softens and browns up slightly you can remove your ears. Once they cool you can cut the kernels off and mix with your finished vegetables. Once your vegetables are cooking to desired doneness, remove them from the grill.
Coriander Pepper Pork Chops
submitted by Angie of Adventures in Home Cooking
2-4 boneless porkchops
2 cloves garlic, crushed
1 T. coriander seeds, crushed
1 T. coarse black pepper
1 T. brown sugar
3 T. soy sauce
3 T. Olive oil
Whisk together olive oil and soy sauce in a medium bowl. Add garlic, coriander seeds, pepper, and brown sugar. Whisk together to blend. Place pork chops in dish. Marinate for 30 minutes. Remove the chops from the marinade and broil, pan broil, or grill for 10-15 minutes, turning occassionally. Juices should run clear and chops should be tender and juicy.
JS’s Savory Chicken Wings
submitted by TS & JS of [eatingclub] vancouver
1 tsp five-spice powder
2 tsp garlic powder
4 tbsp ground coriander
1 cup soy sauce
2 tbsp brown sugar
1 tsp black pepper
1 tsp minced ginger
1 tbsp sesame oiljuice of
1 lime
4 lbs chicken wings
Combine all ingredients together (except chicken) and whisk. Pour over chicken wings and marinate for at least 4 hours or overnight.Cooking method can vary.
I baked them in the oven for 35-40 minutes at 350 degrees, then finished them off at the grill. Alternatively, these can bake for the 45 minutes, broiled at the end for a charred finish. Of course, you can also cook them totally on the grill.
Basil Mozzarella Burgers
submitted by Lauren of Lauren’s Kitchen
For the burgers:
1 pound ground beef
1 cup shredded mozzarella
1/4 cup chopped fresh basil
About a tablespoon balsamic vinagrette dressing
Combine all ingredients and form into 4 patties. Place on heated grill pan. Cook for about 5 minutes on each side. Turn and cook for 3 more minutes. Serve with Basil Mayonnaise and Tomato Salsa.
Basil Mayonnaise:
2 cups mayonnaise
1 cup fresh basil leaves
Salt and pepper
Place all ingredients in a blender. Puree until smooth.
Tomato Salsa:
2 tomatoes, chopped
1 medium onion, chopped
1/2 cup pimento olives, chopped (I omitted.)
2 cloves garlic, minced
1 tablespoon red wine vinegar
3 tablespoons olive oil
Salt and pepper
Combine all ingredients in a bowl. Let stand for 30 minutes.
Teriyaki Kabobs
submitted by Melissa of Made by Melissa
Marinade:
1/3 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon seasoned salt
1 1/2 pounds boneless beef sirloin steak, cut 1 1/4 inch cubes ( I am sure boneless, skinless chicken breasts would also work well)
Kabobs:
1 small pineapple, cut into 1 1/2 inch cubes
1 large onion, cut into wedges
Other veggies that might be good: Mushrooms, tomatoes, red and or green bell pepper
In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into a large resealable plastic bag or shallow glass container; add beef and turn to coat. Seal or cover; refrigerate for 4-8 ours, turning occasionally. Cover and refrigerate remaining marinade.
Drain the meat, discarding the marinade. On metal or soaked bamboo skewers, alternate meat, onions and pineapple. Grill, uncovered, over medium heat for 3 minutes on each side.
Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness.
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These are snappy little buggers…
Here’s my recipe for fried rice:
One of my favorite fruits is pineapple. Because of its high sugar content, especially when ripe, they are great on the grill. I was inspired by taking the idea of strawberry shortcakes and using pineapples in place of the berries. To save time, I didn’t make the biscuits from scratch so I used biscuits from a tube (the horror!) I used a bottled caramel sauce and my friend Harv made the creme anglaise.
Joelen's Culinary Adventures 