Grilling Time!!!
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Thinking about grilling some shark, any GOOD recipes?
Saucy Chili-Orange Pork Back Ribs
This summer, grill fantastic flavor with our Saucy Chili-Orange Pork Back Ribs! These pork back ribs, combined with orange juice and chili sauce, are amazingly juicy, incredibly tender and the perfect sweet and spicy addition to your next grilling get-together.
RECIPE INGREDIENTS 4 pounds baby back pork ribs
1 1/2 cups orange juice, OR apple juice
1/2 cup chili sauce
2 tablespoons hoisin sauce
1 tablespoon orange rind, grated
1 tablespoon hot sauce (or to taste)
2 teaspoons brown sugar, firmly packed
DIRECTIONS Place ribs in a 4 to 5 quart dish. Add orange juice and cover. Marinate 30 to 60 minutes. Combine chili sauce, hoisin sauce, orange rind, hot sauce and brown sugar in a small bowl. Prepare a medium fire in charcoal grill or preheat one side of gas grill to medium.
Remove ribs from dish and pat dry. Place ribs on grill and grill with indirect heat about 1 1/2 to 2 hours or until tender, brushing with sauce several times during the last 20 minutes of grilling.
Serving suggestion: Give your grill something to get fired up about. Enjoy these little sweet and a bit spicy ribs with vegetable kabobs and coleslaw.
This summer, grill fantastic flavor with our Saucy Chili-Orange Pork Back Ribs! These pork back ribs, combined with orange juice and chili sauce, are amazingly juicy, incredibly tender and the perfect sweet and spicy addition to your next grilling get-together.
RECIPE INGREDIENTS 4 pounds baby back pork ribs
1 1/2 cups orange juice, OR apple juice
1/2 cup chili sauce
2 tablespoons hoisin sauce
1 tablespoon orange rind, grated
1 tablespoon hot sauce (or to taste)
2 teaspoons brown sugar, firmly packed
DIRECTIONS Place ribs in a 4 to 5 quart dish. Add orange juice and cover. Marinate 30 to 60 minutes. Combine chili sauce, hoisin sauce, orange rind, hot sauce and brown sugar in a small bowl. Prepare a medium fire in charcoal grill or preheat one side of gas grill to medium.
Remove ribs from dish and pat dry. Place ribs on grill and grill with indirect heat about 1 1/2 to 2 hours or until tender, brushing with sauce several times during the last 20 minutes of grilling.
Serving suggestion: Give your grill something to get fired up about. Enjoy these little sweet and a bit spicy ribs with vegetable kabobs and coleslaw.
What is grilled food without some sides????
Potato Salad in Red Wine Vinegar with Onions
RECIPE INGREDIENTS 8 potatoes peeled and cubed
1/4 cup red wine vinegar
2 tablespoons chopped dill
2 small red (Spanish) onions, sliced
1/3 cup sour cream
1/3 cup mayonnaise
DIRECTIONS Place potatoes in a large saucepan. Cover with water, set over low heat, bring water to a boil and cook potatoes until tender. Drain. Gently toss with vinegar, dill, and onions. Cool. Combine the sour cream and the mayonnaise, season with salt and plenty of ground black pepper. Gently fold into potatoes and serve.
Warm Sausage and Potato Salad
RECIPE INGREDIENTS For the Potatoes:
1 pound boiling potatoes (about 3), peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
3 tablespoons canned low-sodium chicken broth or homemade stock
1/2 teaspoon salt
For the Dressing:
2 teaspoons Dijon mustard
1 1/2 teaspoons red wine vinegar or white wine vinegar
1/4 teaspoon fresh-ground black pepper
1/3 cup olive oil
For the Sausages:
1/2 pound smoked sausage, such as kielbasa (sausage) , quartered lengthwise and cut crosswise into 1/2-inch slices
2 tablespoons chopped fresh parsley
1 large head romaine lettuce, shredded (about 2 quarts)
DIRECTIONS FOR THE POTATOES: Put the potatoes in a medium saucepan of salted water. Bring to a boil and cook until the potatoes are just tender, about 5 minutes. Drain the potatoes and put them in a glass or stainless-steel bowl. Add the chicken broth and 1/4 teaspoon of the salt to the warm potatoes and toss gently.
FOR THE DRESSING: Meanwhile, in a large glass or stainless-steel bowl, whisk together the mustard, vinegar, the remaining 1/4 teaspoon salt, and the pepper. Add the oil slowly, whisking.
FOR THE SAUSAGES: Put a large nonstick frying pan over moderate heat. Add the smoked sausage and cook, stirring occasionally, until the sausage is brown and warmed through, about 3 minutes. Remove the sausage and drain on paper towels.
TO SERVE: Toss the potatoes with 2 tablespoons of the dressing and the parsley. Toss the romaine into the remaining dressing. Put the lettuce on plates and top with the potatoes and sausage.
WINE RECOMMENDATION: The French often serve a simple and straightforward, fresh and fruity Beaujolais with smoked sausage and potato salad. Who are we to argue?
Roasted Garlic Potato Salad
RECIPE INGREDIENTS 2 large heads garlic
3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt, divided
1 tablespoon white-wine vinegar
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tablespoons Dijon mustard
Freshly ground pepper to taste
4 hard-boiled eggs, peeled (see Tip)
1 cup chopped celery
3/4 cup chopped California Ripe Olives
1 4-ounce jar sliced pimientos, rinsed
2 tablespoons chopped fresh parsley, plus sprigs for garnish
2 tablespoons chopped fresh chives or scallion greens, plus more for garnish
paprika for garnish
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
DIRECTIONS Preheat the oven to 400 degrees F.
Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.
Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.
When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.
Potato Salad in Red Wine Vinegar with Onions
RECIPE INGREDIENTS 8 potatoes peeled and cubed
1/4 cup red wine vinegar
2 tablespoons chopped dill
2 small red (Spanish) onions, sliced
1/3 cup sour cream
1/3 cup mayonnaise
DIRECTIONS Place potatoes in a large saucepan. Cover with water, set over low heat, bring water to a boil and cook potatoes until tender. Drain. Gently toss with vinegar, dill, and onions. Cool. Combine the sour cream and the mayonnaise, season with salt and plenty of ground black pepper. Gently fold into potatoes and serve.
Warm Sausage and Potato Salad
RECIPE INGREDIENTS For the Potatoes:
1 pound boiling potatoes (about 3), peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
3 tablespoons canned low-sodium chicken broth or homemade stock
1/2 teaspoon salt
For the Dressing:
2 teaspoons Dijon mustard
1 1/2 teaspoons red wine vinegar or white wine vinegar
1/4 teaspoon fresh-ground black pepper
1/3 cup olive oil
For the Sausages:
1/2 pound smoked sausage, such as kielbasa (sausage) , quartered lengthwise and cut crosswise into 1/2-inch slices
2 tablespoons chopped fresh parsley
1 large head romaine lettuce, shredded (about 2 quarts)
DIRECTIONS FOR THE POTATOES: Put the potatoes in a medium saucepan of salted water. Bring to a boil and cook until the potatoes are just tender, about 5 minutes. Drain the potatoes and put them in a glass or stainless-steel bowl. Add the chicken broth and 1/4 teaspoon of the salt to the warm potatoes and toss gently.
FOR THE DRESSING: Meanwhile, in a large glass or stainless-steel bowl, whisk together the mustard, vinegar, the remaining 1/4 teaspoon salt, and the pepper. Add the oil slowly, whisking.
FOR THE SAUSAGES: Put a large nonstick frying pan over moderate heat. Add the smoked sausage and cook, stirring occasionally, until the sausage is brown and warmed through, about 3 minutes. Remove the sausage and drain on paper towels.
TO SERVE: Toss the potatoes with 2 tablespoons of the dressing and the parsley. Toss the romaine into the remaining dressing. Put the lettuce on plates and top with the potatoes and sausage.
WINE RECOMMENDATION: The French often serve a simple and straightforward, fresh and fruity Beaujolais with smoked sausage and potato salad. Who are we to argue?
Roasted Garlic Potato Salad
RECIPE INGREDIENTS 2 large heads garlic
3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon salt, divided
1 tablespoon white-wine vinegar
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tablespoons Dijon mustard
Freshly ground pepper to taste
4 hard-boiled eggs, peeled (see Tip)
1 cup chopped celery
3/4 cup chopped California Ripe Olives
1 4-ounce jar sliced pimientos, rinsed
2 tablespoons chopped fresh parsley, plus sprigs for garnish
2 tablespoons chopped fresh chives or scallion greens, plus more for garnish
paprika for garnish
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
DIRECTIONS Preheat the oven to 400 degrees F.
Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.
Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.
When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.
Sorry bruh. The Trini in me only eats it Fried.
Grilled Pineapple and Banana Splits
RECIPE INGREDIENTS 3 tablespoons unsalted organic butter
1/2 cup dark rum
1 teaspoon cinnamon
Canola oil
8 firm organic bananas, peeled
1 organic golden pineapple, peeled and sliced into spears
1 pint organic chocolate ice cream
1 pint organic vanilla ice cream
1 pint organic strawberry ice cream
Squeezable chocolate syrup
Triple berry sauce
Whipped cream
1/2 cup sliced and toasted almonds
For the Triple Berry Sauce:
1 (10 oz.) bag frozen organic berry blend fruits
1 teaspoon vanilla extract
1/4 cup raw cane sugar or 3 tablespoons agave nectar
DIRECTIONS Heat grill or grill pan over medium high heat.
In a small saucepan, melt butter with rum and cinnamon. Set aside.
Brush grill grate with canola oil. Place bananas and pineapples on grill. Brush with rum butter mixture. Grill until fruit is caramelized.
Remove from gill and place a banana and a pineapple spear in each bowl. Top with one scoop of each ice cream. Drizzle with chocolate and triple berry sauce. Garnish with whipped cream and toasted almonds.
FOR THE TRIPLE BERRY SAUCE:
Place all ingredients in a saucepan. Bring to a boil. Simmer for 10 minutes until berries break down and form a sauce. Cool and refrigerate until needed.
RECIPE INGREDIENTS 3 tablespoons unsalted organic butter
1/2 cup dark rum
1 teaspoon cinnamon
Canola oil
8 firm organic bananas, peeled
1 organic golden pineapple, peeled and sliced into spears
1 pint organic chocolate ice cream
1 pint organic vanilla ice cream
1 pint organic strawberry ice cream
Squeezable chocolate syrup
Triple berry sauce
Whipped cream
1/2 cup sliced and toasted almonds
For the Triple Berry Sauce:
1 (10 oz.) bag frozen organic berry blend fruits
1 teaspoon vanilla extract
1/4 cup raw cane sugar or 3 tablespoons agave nectar
DIRECTIONS Heat grill or grill pan over medium high heat.
In a small saucepan, melt butter with rum and cinnamon. Set aside.
Brush grill grate with canola oil. Place bananas and pineapples on grill. Brush with rum butter mixture. Grill until fruit is caramelized.
Remove from gill and place a banana and a pineapple spear in each bowl. Top with one scoop of each ice cream. Drizzle with chocolate and triple berry sauce. Garnish with whipped cream and toasted almonds.
FOR THE TRIPLE BERRY SAUCE:
Place all ingredients in a saucepan. Bring to a boil. Simmer for 10 minutes until berries break down and form a sauce. Cool and refrigerate until needed.
