These all sound awesome! Thank you!chef97 wrote:What's up my bros!
Here are a couple of member requested, simple but really tasty recipes for the upcoming grilling season...
Indonesian influenced Marinade
4 med onions , chopped
2 garlic cloves, minced
3 tablespoons fresh lemon juice
2 tablespoons brown sugar
1/4 cup soy sauce
4 teaspoons crushed coriander seeds
1 teaspoon salt
1 teaspoon pepper
Combine ingredients and marinate 1 pound of Chicken, Pork or Seafood for 4 hours before grilling, reserve remaining marinade and baste while cooking
New Southwest Marinade
5 tablespoons Dijon mustard
3 tablespoons raspberry vinegarette
1 tablespoon fresh Rosemary
3 tablespoons olive oil
3 tablespoons chicken broth
Salt and pepper to taste
1/4 cup fresh raspberries
1/4 cup chopped Chipoltle chilies
Combine ingredients and marinate 1 pound of Chicken, Pork or Seafood for 4 hours before grilling
Bistro style Steak marinade
4 tablespoons fresh garlic, minced
1/4 cup Worchestershire sauce
4 tablespoons Balsamic vinegar
2 tablespoons honey
2 tablespoons Teriyaki sauce
1 tablespoon black pepper
2 tablespoons olive oil
Combine ingredients and marinate 1 pound of lean/choice sirloin of beef steak for 4 hours before grilling
Even though here in AZ we are grilling now before you know it you will be firing up your BBQ where you are soon...
Happy cooking my bros!
Grilling Season Recipes
Re: Grilling Season Recipes
Re: Grilling Season Recipes
These all sound awesome! Thank you!
You're welcome bro! Give us some feedback on which one you used and as always, happy cooking!
You're welcome bro! Give us some feedback on which one you used and as always, happy cooking!
Chef
Re: Grilling Season Recipes
Here's a healthy and flavorful grilling item that is sure to please your guests at your next cook-out!
Jerked Chicken Kabobs
Ingredients
1 cup fresh orange juice
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup fresh thyme sprigs
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
3 cloves garlic
3 green onions, chopped
One 2-inch piece fresh ginger, peeled
1 lime, juiced
1 red onion, chopped
1 Scotch bonnet pepper (chef's notes* be sure to wear gloves or baggies on your hands when handling fresh chiles)
Salt and freshly ground black pepper
2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
Mango Salsa, recipe follows
Mango Salsa:
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon minced ginger
1/2 teaspoon hot sauce
2 green onions, diced
1 English cucumber, diced
1 mango, diced
Directions
In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces( chef's notes* soak skewers in water for 15 prior to use so they won't catch fire and burn) then grill on one side then turn and grill the other side until cooked through and grill marks appear (about 10-12 min) total cooking time. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.....
Mango Salsa:
In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango pieces. Toss and refrigerate for 1 hour before service and as always happy cooking!
Jerked Chicken Kabobs
Ingredients
1 cup fresh orange juice
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup fresh thyme sprigs
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
3 cloves garlic
3 green onions, chopped
One 2-inch piece fresh ginger, peeled
1 lime, juiced
1 red onion, chopped
1 Scotch bonnet pepper (chef's notes* be sure to wear gloves or baggies on your hands when handling fresh chiles)
Salt and freshly ground black pepper
2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
Mango Salsa, recipe follows
Mango Salsa:
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon minced ginger
1/2 teaspoon hot sauce
2 green onions, diced
1 English cucumber, diced
1 mango, diced
Directions
In a food processor, combine the orange juice, olive oil, soy sauce, thyme, allspice, cinnamon, nutmeg, garlic, green onions, ginger, lime juice, onions, peppers and some salt and pepper; puree until smooth. Add all but 1/4 cup of the mixture in a 1-gallon plastic resealable bag. Add the chicken to the bag and marinate in the refrigerator for 1 to 2 hours. Heat the grill to medium-high. Skewer the chicken pieces( chef's notes* soak skewers in water for 15 prior to use so they won't catch fire and burn) then grill on one side then turn and grill the other side until cooked through and grill marks appear (about 10-12 min) total cooking time. Top with the Mango Salsa and serve with the 1/4 cup reserved (unused) marinade as a dipping sauce.....
Mango Salsa:
In a medium bowl, combine the lime juice, sugar, ginger and hot sauce. Mix thoroughly and add the green onions, cucumber and mango pieces. Toss and refrigerate for 1 hour before service and as always happy cooking!
Chef