Saturday 29 March 2014

Grilled Recipes

                       Grilled Recipes

Grilling is a popular style of cooking; with smoky flavors and mouthwatering aromas, grilling offers endless opportunities to create a world of satisfying and delicious meals -- from savoury Mexican recipes like carne asada to Indian recipes like tandoori chicken.
Grilling works for all kinds of foods -- from grilled shrimp scampi to baby back ribs. And it's a perfect solution for everyone -- the cooking impaired who need easy recipes; dieters looking for low carb recipes; and backyard BBQ chefs celebrating the 4th of July. Grilling does it all.
Grilling Equipment and Tools
The biggest purchase you're going to want to make in order to barbecue your favourite steak is the grill itself. We'll define what a hibachi is and discuss the differences between charcoal grills, covered cookers, and gas grills to help you buy the right grill for you.
We'll also talk about some of the different grilling tools and accessories that will help you whether you're flipping burgers, grilling shrimp, or figuring out how to get that corn on the cob to stay on the grill.
Fire and Heat
Getting that mouth-watering fish steak just right is part of the art of grilling. Most recipes won't help you figure out the combination of grilling temperature, grilling time, and proximity. This section will light your way about everything fire and heat. We'll teach you how to light that fire, grill safely, use direct and indirect heat, and check the temperature on your grill.
Toasty feta kebabs

• 200g pack of reduced fat feta cheese, cut into 8 chunks
• ½ French stick, cut into bite-size chunks
• 8 cherry tomatoes
• 1 lemon, zest ed and halved length ways
• 2 sprigs of rosemary, chopped
• 1 tbsp olive oil
• 4 wooden skewers
1. Heat the grill to high. Cut one lemon half into wedges, and slice the other half. Thread a piece of the bread onto a skewer, then a piece of feta, a lemon slice and a cherry tomato. Repeat, then finish with a piece of bread. Do this on three more skewers and place kebabs onto a baking tray.
2. Sprinkle over the zest and rosemary then drizzle over the oil. Grill kebabs for 1-2 Min's on each side until feta is browned. Serve with lemon wedges.

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Grilled Veggie Salad With Basil Parmesan Polenta
• oil mister or cooking spray
• 2 1/2 c. water
• 3/4 c. instant polenta
• 1/4 c. roughly chopped basil
• 1/2 c. shredded Parmesan cheese
• salt + pepper to taste
Grilled Veggies
• 1/4 c. olive oil • 2 tbsp. minced fresh herbs (whatever you have on hand--I used chives, rosemary, basil, and oregano)
• salt + pepper to taste
• vegetables for 4 kabobs, cut into uniform sizes (I used 6 baby eggplant, 2 papaya squash, and 12 cherry tomatoes)
• oil mister or cooking spray
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• salt + pepper to taste
• 4 c. salad greens
1. Coat an 8x8-inch baking dish with an olive oil mister or cooking spray.
2. Bring water to boil in a large saucepan. Reduce heat to low and slowly add polenta, whisking constantly. Remove from heat once polenta is thick and creamy, about 3 minutes. Stir in basil, cheese, salt and pepper, then transfer to baking dish. Allow polenta to cool to room temperature, then cover the dish with plastic wrap and place it in the refrigerator to solidify for at least 2 hours.
3. Cut the polenta into 8 evenly-sized pieces and carefully remove from baking dish. Spray or brush grill with oil and grill polenta until warmed through, about 5 minutes on each side (less on an outdoor grill).
Grilled Veggies
4. Whisk together olive oil, herbs, salt and pepper in a large baking dish. Place vegetables on skewers and put skewers in baking dish. Cover and refrigerate; marinate for 2 hours, basting veggies with herb-and-oil mixture every 30 minutes.
5. Grill veggie skewers on medium heat with the polenta, about 15 minutes or until tender, turning occasionally so all sides cook evenly.
6. Whisk together oil, vinegar, salt and pepper. Toss with salad greens and divide onto 4 plates or bowls. Top with veggies from one skewer and 2 pieces of polenta.
Grilled Corn and Tomato Fettuccine

  • 1 Pound whole wheat fettucine
  • 4 large ears of corn
  • 3 vine tomatoes, cut in half
  • 1 green pepper, seeded and sliced
  • 2 garlic cloves, minced
  • 1/4 cup + 3-4 tablespoons olive oil
  • 1/4 cup Parmesan cheese
  • salt and pepper
Preheat the grill on the highest setting. Remove most of the husk from each ear of corn and brush with olive oil and season with salt and pepper. You can leave it in the husks, but I choose to wrap it in one layer of aluminium foil, leaving a bit loose so I can check to see if the corn is charring. Lay corn on the grill on direct heat and cook on each side for about 5-6 minutes before rotating – overall the corn usually takes us about 30 minutes for the char we like. After adding corn to the grill, slice tomatoes in half. Brush with olive oil and season with salt and pepper, then lay on the grill cut side down. I do NOT seed or juice my tomatoes and love the end result, but as a warning, they will stick to the grill a bit. Cook for 5 minutes before rotating. Repeat the same (oiling, salt/pepper) with the green pepper and grill. That green pepper and tomatoes should take about 6-8 minutes to grill, but it is up to you and dependent on the level of char you like.
Boil water and prepare pasta according to directions. In a large bowl, whisk together 1/4 cup olive oil, Parmesan cheese and garlic. Add fettuccine to the bowl and toss to coat. Season with salt and pepper.
Once corn is finished, unwrap and let cool for a few minutes. When cool enough to touch, slice corn off the cob using a sharp knife. Slice grilled tomatoes into wedges. Add corn, tomatoes and green peppers to pasta. Top with additional Parmesan cheese.

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