Archive for Barbeque
{ June 19, 2009 @ 1:39 am }
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{ Barbeque, Dinner, Entree }
{ Tags: Barbeque, bbq, chicken, fish, grill } · { }
Grilled Tilapia
(Growing up Linda Wooten used to cook tilapia this way in the oven)
4 Tilapia Fillets
Your favorite Italian dressing (Newman’s Own Family Recipe Italian Dressing is great!)
-Marinate fish in the dressing for 30 minutes.
-Remove fillets from marinade.
-Place fillets on medium hot grill.
-Cook 2-3 minutes per side.
(Makes 4 servings.)
***This quick step marinade can also be used on chicken!
***Tilapia can also be baked in the oven, instead of on the grill.
{ June 19, 2009 @ 1:37 am }
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{ Barbeque, Dessert, Side Dish, sweets }
{ Tags: amarette, Barbeque, bbq, brandy, ice cream, peaches, pears, Side Dish } · { }
Grilled Amaretto Peaches & Pears
(Something similar was made at a BBQ at Jesse Sanchez, years ago…delicious!)
4 – 5 peaches, halved and pitted
4 – 5 pears, halved and pitted
Amaretto Sauce:
2 tablespoon butter
1 cup Amaretto
1/2 cup brown sugar, packed
2 teaspoon vanilla
-Heat all the sauce ingredients in a small saucepan until the sugar is dissolved. Remove from heat.
-Baste the enitre peach & pear halves with the sauce and place them cut side down on the grill over medium-low heat. Cook them for about 3 minutes and turn.
-Spoon some of the sauce into each peach & pear half and heat for another 4 or 5 minutes, until soft.
-Serve as a side dish or top with ice cream or lightly sweetened heavy cream for dessert.
*** Amaretto can also be substituted with brandy.
(Serves 8-12)
{ June 19, 2009 @ 12:49 am }
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{ Barbeque, Dinner, easy, Entree }
{ Tags: beef, chicken, easy, fish, pork } · { }
EZ Marinade for beef/pork/fish/chicken
[from a guy at OC Fair]
equal parts:
teraki sauce
kitchen oil ( NOT olive)
balsamic vinegar
ketsup-opt (for a change)
Tah-Dah
{ June 19, 2009 @ 12:01 am }
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{ Barbeque, Dinner, easy, Entree, Lunch }
{ Tags: bbq, chicken, easy, oven, pizza } · { }
BBQed Chicken Pizza
(in the oven…but they can also be put on the grill!)
Boboli Pizza Crust (use small ones for individual pizzas)
leftover grilled chicken (shredded)
2 cups cheese (smoked cheddar or monterey or pepper jack taste great)
1/2 cup fresh herbs
tomato sauce
-Grill on medium-high heat until cheese has melted
-Experiment with you favorite toppings!
{ June 18, 2009 @ 5:55 am }
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{ Barbeque, Dinner, easy, Entree }
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Everything Marinade
This works for fish, chicken and steak
Ingredients
1 cup orange juice
2 lemons juiced
3 limes juiced
1/3 cup olive oil
1 clove garlic chopped (add more or less by preference)
1 yellow onion, cut into thick slices
Salt and pepper to taste
Preparation
- Place marinade into Ziploc-style plastic bag
- Add meat, let sit in fridge for 30 minutes to two hours (chicken can be marinated over night).
{ June 18, 2009 @ 5:51 am }
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{ Appetizers, Barbeque, Dinner, easy }
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Grilled shrimp over arugula corn and tomato
Ingredients
16 oz shrimp, cooked
3 cups arugula
8 slices, thick/large (1/2″ thick), red ripe tomatoes
1 cup fresh sweet corn
2 tbsp olive oil
2 wedges of lemon, juiced
Susy’s Everything Marinade
Preparation
- Let shrimp marinate in Susy’s Everything Marinade for one hour in fridge.
- Grill; then let cool a bit and remove from shell.
- Serve over a bed of arugula, heirloom tomato, and grilled corn.
- Drizzle with Olive Oil and Fresh Lemon juice; salt and pepper to taste.
{ June 18, 2009 @ 5:49 am }
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{ Barbeque, Dinner, Entree, Lunch }
{ Tags: burgers, mushroom, portobello, vegetarian } · { }
Portobello Burgers
Ingredients
1 clove garlic, minced
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 Portobello mushroom caps, stems and gills removed
4 whole-wheat hamburger buns
1 cup sliced heirloom tomato
1/4 cup crumbled feta cheese
1 tablespoon red-wine vinegar
1/2 teaspoon dried oregano
1 cup loosely packed mixed baby salad greens
Preparation
- Preheat grill to medium-high.
- Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with one tablespoon oil in a small dish.
- Lightly brush the oil mixture over Portobellos and then on one side of each slice of burger bun.
- Grill the mushroom caps until tender, about 4 minutes per side; grill the buns until crisp, about 1 minute per side.
- Place the grilled mushrooms top-side down on 4 half-slices of the burger buns.
- Top with the salad mixture, tomato and the remaining bun.
