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09/28/2009 12:15 AM
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Grilled Jerk Pork Tenderloin |
I feel that the apple cider makes this Jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish. -- posted by Chef #1298498
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09/28/2009 12:15 AM
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Grilled Chicken Breasts With Tomato, Olive, and Feta Relish |
Bon Appétit | June 2007
Bon Appétit Test Kitchen -- posted by Chef #1298498
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09/28/2009 12:16 AM
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Chicken and Sausage Kabobs |
Bhg -- posted by Chef #1298498
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09/28/2009 12:16 AM
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Pork Tenderloin and Grilled Vegetable Salad |
Gourmet | June 2001 -- posted by Chef #1298498
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09/28/2009 12:53 AM
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Grilled Eggplant Stacks |
This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade. -- posted by ~Rita~
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09/28/2009 01:05 AM
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Hoisin BBQ Pork Kebabs With Lemongrass Skewers |
A recipe from Cuisine At Home, Cuisine for Two special publication. This is a very simple recipe with outstanding presentation because of the way the lemongrass is used as a skewer. -- posted by Lille
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09/28/2009 01:16 PM
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Herb-Grilled Corn (Ww) |
We enjoyed this corn (only 2 points/ear). The original recipe (WW cookbook Sizzle It) uses fresh herbs which I didn't have except for cilantro, so I used dried herbs with delicious results. Although this serves 4 -- this is very easily adjustable depending on how many ears of corn you have. -- posted by ellie_
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09/28/2009 01:55 PM
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Chargrilled Vegetables With Basil Dressing. |
Simple, yet sophisticated side dish. From "The 1000 Best Recipes" cookbook. -- posted by Katanashrp
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09/29/2009 10:32 AM
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Hickory-Smoked Brisket With Southwestern Barbecue Sauce |
Found this in the LA Times, they note the following - This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory chips are available at many well-stocked markets as well as at barbecue supply stores. The barbecue sauce makes about 6 cups, more than is needed for this recipe. Any remaining sauce will keep up to 1 week, refrigerated. This recipe calls for 5 to 6 hours smoking time. -- posted by Buster's friend
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09/29/2009 04:34 PM
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Vegetable Hobo Dinners |
These pouch dinners are traditionally made with ground beef while camping, but this vegetable version is a big hit when added to the grill during a cookout. It's very easy and inexpensive to make a delicious and healthy side dish that will feed a large crowd. The fun part is that you can add a little more or less of any ingredient, or even substitute completely. -- posted by 49flavours
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09/29/2009 04:50 PM
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Grilled Salmon Salad |
An easy and healthy meal. It makes a great lunch if you grill the salmon the night before. We often use leftover grilled salmon from dinner. -- posted by 49flavours
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10/02/2009 04:08 PM
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Grilled Duck Breasts With Dried Cherry-Zinfandel Sauce |
DH and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it very much. It is quite easy and since it is on the grill, it required less cleanup than usual. While we prefer the recipe I posted for seared duck with cherry port sauce, we did not have the demi-glace that the recipe calls for, so this was a nice substitution. We ended up running out of propane during grilling and had to finish the duck under the broiler. This worked fine. We served it with roasted asparagus. The recipe is from the Williams-Sonoma "Grilling" cookbook.
Note: the recipe states that you can vary this recipe by pairing dried cranberries with Pinot Noir (instead of cherries with Zinfandel), dried peaches or apricots with Riesling or Gewurztraminer, dried pears with Sauvignon Blanc, or dried apples with Chardonnay. -- posted by Dr. Jenny
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