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Summer Grill recipe favorites by doreenbuch

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  • Summer Grill recipe favorites by doreenbuch

    Here are a few of my very favorite grill recipes that were posted on the old board. Enjoy!

    Firecracker Grilled Alaska Salmon
    These are salmon fillets in a tasty, tangy sauce with a
    little heat! Serve with rice and a simple stir-fry of baby
    corn, shiitake mushrooms and snow peas. Prep Time: approx.
    20 Minutes. Cook Time: approx. 20 Minutes. Ready in:
    approx. 6 Hours 40 Minutes. Makes 8 servings.
    Printed from Allrecipes, Submitted by Christine
    8 (4 ounce) fillets salmon
    1/2 cup peanut oil
    4 tablespoons soy sauce
    4 tablespoons balsamic vinegar
    4 tablespoons green onions, chopped
    3 teaspoons brown sugar
    2 cloves garlic, minced
    1 1/2 teaspoons ground ginger
    2 teaspoons crushed red
    pepper flakes
    1 teaspoon sesame oil
    1/2 teaspoon salt

    1 Place salmon filets in a medium, nonporous glass dish.
    In a separate medium bowl, combine the peanut oil, soy
    sauce, vinegar, green onions, brown sugar, garlic, ginger,
    red pepper flakes, sesame oil and salt. Whisk together
    well, and pour over the fish. Cover and marinate the fish in
    the refrigerator for 4 to 6 hours.
    2 Prepare an outdoor grill with coals about 5 inches from
    the grate, and lightly oil the grate.
    3 Grill the fillets 5 inches from coals for 10 minutes
    per inch of thickness, measured at the thickest part, or
    until fish just flakes with a fork. Turn over halfway
    through cooking.

    Doreen's Steak Marinade
    This is one of my favorite marinades when we eat red
    meat! Prep Time: approx. 10 Minutes. Ready in: approx. 10
    Minutes. Makes 1 1/4 cups (10 servings).
    Printed from Allrecipes, Submitted by Doreen
    1/3 cup sherry
    1/3 cup soy sauce
    1/3 cup vegetable oil
    2 tablespoons honey
    2 tablespoons grated fresh
    ginger root
    1 clove garlic, minced

    1 In a medium bowl, mix sherry, soy sauce, vegetable oil,
    honey, ginger, and garlic. Marinate steaks for at least 4
    hours before grilling as desired.

    Doreen's Ham Slices on the Grill
    This is a longtime favorite of my family -- even the most
    selective 'diners' like it! Cooked ham is basted with a warm,
    zesty sauce while grilling. Smoked turkey slices may be
    substituted for ham. Prep Time: approx. 10 Minutes. Cook Time:
    approx. 15 Minutes. Ready in: approx. 25 Minutes. Makes 4
    Printed from Allrecipes, Submitted by Doreen
    1 cup packed brown sugar
    1/4 cup lemon juice
    1/3 cup prepared horseradish
    2 slices ham

    1 Preheat an outdoor grill for high heat and lightly oil grate.
    2 In a small bowl, mix brown sugar, lemon juice and
    prepared horseradish.
    3 Heat the brown sugar mixture in the microwave on high
    heat 1 minute, or until warm.
    4 Score both sides of ham slices. Place on the prepared
    grill. Baste continuously with the brown sugar mixture while
    grilling. Grill 6 to 8 minutes per side, or to desired doneness.

    Tarragon Tuna Steaks
    Tarragon adds a twist to this great marinade that can
    also be used with swordfish or shark steaks! Tasted better
    than a filet mignon! Prep Time: approx. 5 Minutes. Cook
    Time: approx. 15 Minutes. Ready in: approx. 4 Hours 20
    Minutes. Makes 4 servings.
    Printed from Allrecipes, Submitted by Doreen
    3 tablespoons olive oil
    2 cloves garlic, peeled and minced
    2 tablespoons tarragon vinegar
    1/2 teaspoon dried tarragon
    freshly ground black pepper
    to taste
    1 1/2 pounds fresh tuna steaks

    1 In a medium bowl, whisk together olive oil, garlic,
    tarragon vinegar, dried tarragon and pepper. Place tuna steaks
    into the mixture. Cover and marinate in the refrigerator at
    least 4 hours.
    2 Preheat an outdoor grill for high heat and lightly oil grate.
    3 Grill tuna steaks 5 minutes per side. Do NOT overcook, should be slightly pink inside.

    Grilled Lemon Herb Pork Chops
    These are SO SIMPLE, yet so good - they taste just like
    steak! The chops can also be broiled in the oven. Prep Time:
    approx. 10 Minutes. Cook Time: approx. 15 Minutes. Ready in:
    approx. 2 Hours 25 Minutes. Makes 6 servings.
    Printed from Allrecipes, Submitted by Doreen
    1/4 cup lemon juice
    2 tablespoons vegetable oil
    4 cloves garlic, minced
    1 teaspoon salt
    1/4 teaspoon dried oregano
    1/4 teaspoon pepper
    6 (4 ounce) boneless pork
    loin chops

    1 In a large resealable bag, combine lemon juice, oil,
    garlic, salt, oregano and pepper. Place chops in bag, seal,
    and refrigerate 2 hours or overnight. Turn bag frequently
    to distribute marinade.
    2 Preheat an outdoor grill for high heat, and lightly oil
    grate. Remove chops, and reserve marinade for basting.
    3 Grill pork chops for 5 to 7 minutes per side, basting
    frequently, until no longer pink. Discard any leftover marinade.

    White Barbeque Sauce
    A delicious, easy, basting sauce when grilling chicken or
    smoked turkey slices. Prep Time: approx. 5 Minutes. Ready in:
    approx. 5 Minutes. Makes 12 servings.
    Printed from Allrecipes, Submitted by Doreen
    1/2 cup water
    1/2 cup butter, melted
    1 cup white vinegar
    1 tablespoon salt

    1 Pour the water, butter, vinegar and salt into a jar and
    screw the lid on tight. Shake vigorously until well blended.
    2 Use on chicken or turkey when grilling. Baste every 15
    minutes, until meat is cooked through.

    This recipe is delicious. I marinate the veggies in a balsamic vinaigrette b/f grilling. I also use a long loaf of bread and just slice it off in about 2" pieces. I add eggplant and portabello mushrooms also!!!

    California Grilled Veggie Sandwich
    I came up with this recipe to entertain friends. Since I
    am a semi-vegetarian and love to BBQ, I am always
    inventing something new. The first time I made this, my
    meat-lover friends raved about this dish! I prefer mesquite coals
    over gas barbeques...however, either works fine. Prep Time:
    approx. 30 Minutes. Cook Time: approx. 20 Minutes. Ready in:
    approx. 50 Minutes. Makes 4 servings.
    Printed from Allrecipes, Submitted by Heather Johnson
    1/4 cup mayonnaise
    3 cloves garlic, minced
    1 tablespoon lemon juice
    1/8 cup olive oil
    1 cup sliced red bell peppers
    1 small zucchini, sliced
    1 red onion, sliced
    1 small yellow squash, sliced
    2 (4-x6-inch) focaccia bread
    pieces, split horizontally
    1/2 cup crumbled feta cheese

    1 In a bowl, mix the mayonnaise, minced garlic, and lemon
    juice. Set aside in the refrigerator.
    2 Preheat the grill for high heat.
    3 Brush vegetables with olive oil on each side. Brush
    grate with oil. Place bell peppers and zucchini closest to
    the middle of the grill, and set onion and squash pieces
    around them. Cook for about 3 minutes, turn, and cook for
    another 3 minutes. The peppers may take a bit longer. Remove
    from grill, and set aside.
    4 Spread some of the mayonnaise mixture on the cut sides
    of the bread, and sprinkle each one with feta cheese.
    Place on the grill cheese side up, and cover with lid for 2
    to 3 minutes. This will warm the bread, and slightly melt
    the cheese. Watch carefully so the bottoms don't burn.
    Remove from grill, and layer the with vegetables. Enjoy as
    open faced grilled sandwiches.

    Grilled Tuna Steaks w/ Wasabi Butter

    This is sooooooooo delicious!!!!

    6 tuna steaks, about 1 1/2" thick
    1/2 c vegetable oil
    1/4 c sesame oil
    1/4 c soy sauce
    1/4 c rice wine vinegar
    2 T sweet vermouth - didnt have, added sherry, but dont think it much matters if you add or not
    1 T packed brown sugar
    2 T chopped fresh ginger
    4 cloves minced garlic
    Mix all of the above well and put the tuna steaks into a ziploc and pour the marinade in. Refrig for at least 4 hours.

    Wasabi Butter

    Soften 1/2 c unsweetened butter.
    Add: 2 tsp wasabi paste
    3 T fresh cilantro, or can use dry

    Refrigerate, but bring to room temp to scoop onto the tuna.

    Grill tuna 5 min per not overcook, it should be pink inside, basting w/ marinade. Top each steak w/ spoonfuls of wasabi butter.