Grilling

Bill Nixon’s Grilled Banana Peppers Botanas

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Susan says that her husband, who I am pretty sure is named Bill Nixon, loves to make this recipe from garden fresh banana peppers grown in their garden in Mexico where they are called “botanas.”

INGREDIENTS:
12 fresh, mildly hot banana or Anaheim peppers
1 – 8 ounce package of cream cheese, softened
1 Tablespoon Dijon mustard
1 clove garlic, crushed
1/2 cup chopped raw pistachios
4 green onions with tops, chopped
Paprika to garnish

DIRECTIONS:
Wash and cut peppers in half lengthwise, removing the seeds and veins. In a blender or food processor bowl combine cream cheese, mustard, and garlic. Cover; blend or process until smooth. Add pistachios and onions; mix well.

Prepare grill, fired to a medium heat and set up as indirect. Place peppers on grill, cut side up. Grill 20 minutes, turning every 5 minutes, or until tender and charred evenly on all sides.

Fill pepper halves with equal amounts of cream cheese mixture and garnish with a dash of paprika.

Attributed to: Susan Cipcic

Beef, Sauces and Marinades

Grilled Tenderloin with Mustard Garlic Sauce

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Take your typical beef tenderloin marinade and punch it up when served with this delicious mustard and garlic infused sauce.

INGREDIENTS:
1 Beef tenderloin (about 4 – 6 pounds)
2 cloves garlic, minced
1 Tablespoon extra virgin olive oil
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
Garlic Mustard Sauce
1 cup plain non-fat yogurt
2 cloves garlic, minced
2 Tablespoons white wine vinegar
2 Tablespoons dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
In your favorite basting bowl combine 2 cloves minced garlic, olive oil, Italian seasoning and 1/4 teaspoon freshly ground pepper. Stir well and rub mixture over the surface of the beef tenderloin.

Set up coals for a central heating area with a space on one side devoid of coals. When coals are ready. Place the tenderloin on the center of your grill’s cooking grate. Sear over high heat for 3 minutes and turn. Move tenderloin over an area of the grill where there are no coals for indirect cooking. Cook until done, about 40 to 50 more minutes or until meat thermometer registers 140 degrees for rare.

Allow roast to stand for 10 to 15 minutes on a warm platter. Carve by slicing thinly across the grain of the meat. Serve with the following Mustard Garlic sauce.

MUSTARD GARLIC SAUCE: Combine yogurt, 2 cloves minced garlic, 2 Tablespoons white wine vinegar, mustard, salt and pepper. Keep covered and refrigerated until ready to serve. Makes about 1 – 1/4 cups of sauce.

Misc. Recipes, Salads, Side Dish

Vegetable Stuffed Onions

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Randy Ferguson from California provides this recipe for a side that “is great with grilled steaks, chicken, or seafood.

INGREDIENTS:
6 large white onions
1/2 red bell pepper, trimmed
1/2 green bell pepper, trimmed
1 carrot, trimmed and peeled
1 stalk celery
1 small tomato
1/3 cup extra virgin olive oil or substitute melted butter
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper

DIRECTIONS:
Cut off the tops of the onions. Leave the bottom (roots) intact. Peel outer onion skin from the top down; discard the outer skin. Rinse onions in cool water and drain. Hollow out the centers, leaving two or three outer layers. Reserve the centers and chop fine. Finely chop red and green pepper, carrot, celery and tomato.

Combine 1/2 cup chopped onion with red pepper, green pepper, carrot, celery and tomato. Place in large mixing bowl. Add oil, Worcestershire sauce, salt, black pepper and cayenne pepper. Toss. Fill onions with equal amounts of the vegetable mixture.

Brush onions with additional olive oil. Place each onion upright in the center of a piece of heavy-duty aluminum foil. Bring up the edges and seal, leaving a small space for steam to expand.

Over indirect or medium heat place foil onion packets upright in the center of the cooking grate. Cook for 45 minutes to an hour. Check for tenderness and serve when done.

Fish and Seafood

Bourbon Lemon Salmon

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Rita Lenes of Washington state says that this is one of her favorite marinated dishes. “The lemon and onion slices add an extra touch of flavor”.

INGREDIENTS:
1/4 cup packed brown sugar
3 Tablespoons bourbon
3 Tablespoons chopped green onion
3 Tablespoon vegetable oil
3 Tablespoons soy sauce
1 Salmon fillet (1 to 1 – 1/2 pounds)
1 small lemon, sliced very thin
2 onion slices, separated into rings

DIRECTIONS:
In a small bowl combine brown sugar, bourbon, green onion, oil and sauce. Place salmon in plastic bag set into a shallow dish. Pour the marinade over the salmon; close the bag. Marinate in the refrigerator for at least an hour. Turn bag once halfway though the marinade time.

Remove the salmon fillets from the bag. Discard the marinade. Place salmon skin side down on the center of an oiled cooking grate or fish screen. Top with lemon and onion slices. Grill, turning once, 15 to 20 minutes or until the fish flakes when tested with a fork.

Also attributed to that same ol’ worn and tattered copy of Weber Grilling Times. Circa 1997.

Poultry

Mango Tango Chicken Salad

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Grill up a set of boneless chicken breasts with the following marinade, slice and lay gently on a bed of escarole. You will have an eye and taste bud pleaser.

INGREDIENTS:
2 large ripe mangoes, peeled and sliced
1/3 cup lime juice
2 Tablespoons sugar
1 Tablespoon minced gingerroot
1 Tablespoon honey
1/8 teaspoon cayenne pepper
4 boneless, skinless chicken breasts (5 or 6 ounces each)
2 large or 4 small heads of Belgium endive. Strip off only the leaves.
Escarole leaves, enough to make a bed beneath the grilled chicken

DIRECTIONS:
In a blender or food processor combine 1/4 of the mango slices, lime juice, sugar and ginger. Cover blend or process smooth.

In a small saucepan combine honey and pepper. Heat until mixture is warm.

Place chicken breasts on cooking grate. Grill chicken 10 to 12 minutes turning once and brushing with the honey mixture halfway though the estimated grilling time. Allow the chicken to cool. Slice diagonally into strips or cubes.

Line platter with escarole. Top with endive leaves. Arrange remaining mango slices and chicken slices on top. Drizzle with mango dressing.

Attributed to: My worn and tattered copy of Weber Grilling Times newsletter, circa 1997.

Fish and Seafood

Fresh Trout with Lemon and Herbs

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Gone fresh water fishin’? Make sure you bring back some trout.

INGREDIENTS:
3/4 cup soft bread crumbs
2 Tablespoons fresh minced parsley
1/2 teaspoon grated lemon rind
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried tarragon leaves, crushed
1/4 teaspoon dried thyme leaves, crushed
Dash of black pepper
1/3 cup lemon juice
1 Tablespoon butter or margarine, melted
2 fresh pan-dressed trout (12 ounces each — or 4 smaller trouts, if you’re not quite so lucky)
Vegetable oil or substitute Extra Virgin Olive Oil

DIRECTIONS:
In a mixing bowl combine bread crumbs, parsley, lemon rind, basil, tarragon, thyme, and pepper. In small bowl or cup combine lemon juice and margarine or butter and mix well. Drizzle two tablespoons lemon butter mixture over bread crumb mixture and toss with a fork. Lightly stuff each trout with the bread crumb mixture.

Bring grill to medium to high heat. Grease the grate with the cooking oil. Place fish on center of grate and grill for 14 to 18 minutes or until fish flakes when tested with a fork. Turn once halfway through, brush the top with the remaining lemon and butter mixture. Yank them from the grill and serve hot!

Attributed to: Kay Holzinger, Illinois, USA

Classic Recipes, Side Dish

Cornbread with Broccoli Goodness

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You don’t have to be from the South to love cornbread. This recipe witch includes broccoli and onion results in a delicious surprise.

INGREDIENTS:
4 eggs
1 stick butter
1 large onion, chopped
1 package of frozen broccoli
Substitute fresh broccoli of about 1 – 1/2 cup, cooked
1 cup cottage cheese
1 box Jiffy Cornbread Mix
1/8 to about 1/4 teaspoon of Your favorite extra hot hot sauce
1 teaspoon salt

DIRECTIONS:
Preheat oven to 350 degrees and in it melt butter in a 9 by 13 inch oven proofed baking pan.

Beat the eggs and add the remaining ingredients. Blend the Jiffy Cornbread Mix until smooth.

Pour on top of melted butter in baking pan. Bake at 350 degrees for about 40 minutes or until golden brown.

Misc. Recipes, Side Dish, Tips and Tricks

Roasted Hazelnut Butter

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This sweet custom butter recipe creates a fine balance of country style nuttiness and spreadable goodness. It’s like Nutella without the look and consistency of auto yard mud.

INGREDIENTS:
4 ounces of fresh hazelnuts
1/2 cup (1 stick) of unsalted butter
1/4 teaspoon of lemon zest

DIRECTIONS:
Bring the butter just to the softening point.

Roast the hazelnuts in a preheated 400 degree oven for 10 minutes. Remove the skin after they cool down a bit. Chop them into small pieces or blend half chopped with half crushed.

In a storage crock or bowl that can be covered tightly, mix the hazelnuts with the butter. Add the lemon zest and store in the fridge.

Goes well with any bread or breakfast style rolls or muffins. Excellent for waiting around a noon time grill.

Classic Recipes, Misc. Recipes, Side Dish

Carrot Soup Smooth and Creamy

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Carrot soup might not get you all excited as far as side dishes go. This recipe however, delivers a creamy and slightly silky blend that goes well with any meat dish typically served with mashed potatoes.

INGREDIENTS:
4 and 1/2 cups of sliced carrots
1 cup of chopped onion
1/4 cup of butter, cut into pats
1 large white potato, peeled and cut into cubes
Two 14-1/2 ounce cans of chicken broth
1 teaspoon freshly ground ginger
1 teaspoon dried rosemary crushed fine
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups of whipping cream

DIRECTIONS:
Grab your Dutch oven and saute the onion and the butter until glassy and just tender. Add the sliced carrots, the potato cubes, the broth and the ginger. Cover and cook on medium heat for about 30 minutes. Set off of the heat and allow to cool for 15 minutes.

Carefully pour the soup in small amounts to a food processor or a blender. Process or blend until silky smooth. Pour the blended mixture back into the Dutch oven. Return the heat to low. Stir in cream. Add rosemary, salt and pepper. Cook for about 10 – 20 minutes until well heated.

Serve bowls of this tasty soup on those winter and fall grilling nights instead of mashed potatoes. You will be well rewarded by the happiness of friends and family.

Desserts, Events and Fun Stuff, Fondue, Side Dish, Tips and Tricks

Fondue of Butterscotch

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Set the Fondue pot out with a huge platter of pear, plum and apple slices. Small biscuits and fudge brownies that can survive a fork skewering are great candidates for this sweet after dinner treat.

INGREDIENTS:
2 ounces of butter
3/4 cup brown sugar
4 Tablespoons of Lyle’s Golden Syrup
No Lyle’s? Try 3 Tabs light corn syrup to 1 Tabs molasses
14 oz can of evaporated milk
6 teaspoons of cornflour
4 tablespoons of lightly crushed unsalted peanuts
Sliced and cut into bite sizes – apples, pears, plums

DIRECTIONS:
Place the butter, the golden syrup and the sugar into a saucepan. Heat on low to medium until mixture begins to bubble. Keep an eye on it stirring a few times. Slowly bring to a boil and boil for 1 minute.

Add the evaporated milk and cook for 3 more minutes. Add the crushed peanuts.

In a mixing bowl place two Tablespoons of cold water. Add the cornflour and blend until smooth. Add this mixture to the sauce pan. Heat for a few minutes until mixture begins to thicken, stirring constantly.

When mixture is starts to thicken use a spatula to add it to the fondue pot. Serve with hard cubed or sliced fruit pieces. Sit back and enjoy your friends and family enjoying your fondue.