Zesty Lime Burgers
Directions:
In a large bowl, combine all ingredients and mix.
Make into 6-8 burger patties.
Grill brugers on a BBQ grill or stove top to your liking.
Once done, serve with your choice of bread and toppings.
Pizza Grilled
Directions:
In a small bowl, combine and stir together the sugar, water, and yeast.
The mixture should begin to appear foamy after 5 to 10 minutes.
In a food processor fitted with a plastic dough or metal blade, place the flour and salt and pulse to mix.
Add the yeast-water mixture and 2 tablespoons of olive oil and run the machine in short bursts to obtain a smooth, soft dough.
At this point, your dough should be moist but not sticky.
If dough has become sticky, slowly add small amounts of flour, running the processor between additions, until the dough becomes proper texture.
Turn the dough out onto a work surface and knead it by hand for a few minutes.
Lightly coat a large bowl with the remaining olive oil.
Place the dough in the bowl, turning it to coat with olive oil.
Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and let rise until doubled in bulk again, about 1 hour.
This second rising is not absolutely imperative, but your crust will be lighter if you have time to do it.
Meanwhile, prepare the topping: rinse the arugula and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a nonstick frying pan over medium heat.
Fry the garlic until golden brown, 2 minutes.
Transfer the garlic with a mesh skimmer to paper towels to drain.
Put the sliced onion in the pan.
Cook over medium heat until caramelized to a dark golden brown, 6 to 10 minutes, adding salt and pepper to taste.
Once the onion begins to darken, you may want to turn down the heat .
Remove onion and transfer to a platter.
Heating the pan over high heat, add the remaining 1 tablespoon of olive oil.
Blot the tomato slices dry on paper towels and season with salt and pepper to taste.
Quickly fry the tomato slices on both sides.
Add the garlic and tomatoes to the platter with the onion.
Set up the grill for three-zone direct grilling and preheat the hot zone to high.
When ready to cook, brush and oil the grill grate.
Put a generous amount of oil on the 2 rimmed baking sheets.
Place half the dough on one of the baking sheets and stretch it out to form a 9-by-13-inch rectangle that is 1/8 to 1/4 inch thick.
Repeat with the remaining dough and cover it with plastic wrap.
Starting from the far narrow side and using both hands, gently lift the first dough rectangle and drape it onto the grate over the hottest part of the fire.
Within a minute or so, the underside of the dough will crisp and darken and the top will puff slightly.
Slide the dough to a cooler part of the grill Using tongs and a spatula.
Cook until the bottom of the dough becomes firm and begins to brown, approximately 2 to 4 mins.
Brush the uncooked portion on top with oil.
Using tongs and a spatula, invert the crust over a hotter part of the fire.
Grill for about 1 minute, until side also begins to crisp and become darker.
Move the crust back to a cooler part of the grill and brush the top with oil.
Place half of the cheese slices on the pizza, followed by half the fried tomato slices, caramelized onion, cooked garlic, olives, and capers.
To melt the cheese, cover the grill.
Once the bottom of the crust is cooked, brown and firm (approx. 2-4 more minutes), place the pizza on a platter to serve.
Top with half the arugula and season with salt and pepper to taste.
Slice pizza and serve warm.
Grilled Corn On Cob and Seasoned Butters
Dill Butter
Italian Butter
Horseradish Parsley Butter
Directions:
Combine butter and all ingredients for desired seasoned butter in a small bowl and mix well.
Prepare grill - heat until coals are ash white.
Spread about 1 tablespoon of seasoned butter over each ear of corn.
Wrap each ear of corn in double thickness of heavy duty foil; tightly seal top and sides.
Place corn on grill directly over coals.
Grill, turning every 5 minutes, until tender…about 20-25 minutes total.
Grilled Asparagus and Red Potatoes
Directions:
Heat grill.
In large bowl combine 1 tablespoon of the oil, half the salt and lemon seasoning.
Add potatoes and toss to coat.
Place potatoes in your grill basket or whatever you normally use, and place 4-6 inches from heat.
Grill 15 minutes, turning potatoes, add asparagus to basket and remaining oil and ingredients.
Shake in pan to coat.
Grill another 10 minutes or until done and asparagus is tender, turning occasionally.
Grilled Jalapeno Cheeseburgers
1 lb. lean ground beef
2 tsp. chopped jalapeno pepper, seeded
1 1/2 tsp. mexican seasoning
1/4 cup shredded monterey jack cheese
4 thin tomato slices
4 hamburger buns, split, toasted
Directions:
Combine ground beef, mexican seasoning, and jalapeno pepper in a medium sized bowl and mix thoroughly.
Shape into four 1/2 inch thick patties.
Place patties on grid over medium ash-covered coals.
Grill uncovered for 14 to 16 minutes or until centers are no longer pink, turning once.
About a minute before burgers are done, sprinkle each with 1 tbsp. of monterey jack.
Place one slice tomato on bottom half of each bun and place burger on top.
Close sandwiches and enjoy!
Cajun Grilled Chops
Directions:
Combine all seasonings and mix well.
Once combined, coat chops with seasoning mixture.
Grill each side of chops over medium-high heat for about 7-8 mins., turning once.
Southwestern Grilled Pork Tenderloin
Directions:
In a small bowl, thoroughly mix together vegetable oil and all seasonings.
Rub mixture over all the surfaces of pork tenderloins.
Cover and refrigerate at least 2 hours (okay up to 24 hours).
Grill tenerloins over medium-hot coals for about 15-20 mins., turning occasionally.
Pork should be done when there is still a hint of pink left in the center.
Slice to serve.
Grilled Bacon-Wrapped Stuffed Shrimp
Directions:
Lay bacon slices on a microwave safe dish between two paper towels.
Microwave on high for five minutes or until half cooked (time varies according to microwave wattage).
Butterfly the peeled and deveined shrimp and toss with lime juice.
Place strips of jalapeno and sticks of cheese across each shrimp and roll from tail end.
Wrap shrimp roll with a half strip of bacon and secure with skewersor toothpick.
Grill over medium coals or mesquite until shrimp turns pink and bacon is done, approx. 2 to 4 minutes for each side.
Grilled Salmon
Directions:
Place Salmon (whole) skin side down on greased foil.
Brush with Grey Poupon Mustard. Let stand 1 hour.
Make sauce and baste often while grilling. Grill 5 minutes per lb.
Asparagus and Ham
Directions:
Wash asparagus and trim the cut ends. Wrap prosciuto ham around 2-3 pieces of asparagus in a tight spiral and tuck ends between asparagus to secure. Combine salt, pepper, sesame seeds and olive oil. Marinade asparagus for a min. of 30 min. Place on grill for 4-8 min (depending on size) turning frequently.
