By Jason on September 2, 2010
Grilled portobellos taste amazing, specially when filled with a nice mixture of other ingredients. These are extremely easy to make and can be used as either a main or side dish.
Ingredients
- 2 Roma tomatoes, diced
- 1/4 cup crumble blue cheese
- Juice of 1/2 lime
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried Mediterranean oregano
- 1 garlic clove, crushed
- 4 portobello mushroom caps
- Olive oil
Instructions:
- Prepare grill for medium-high direct grilling.
- In a bowl, combine the tomato, blue cheese, oregano, salt, pepper and lime juice.
- Remove stem and brown grills from the undersides of the mushrooms.
- With a wet paper towel, clean the mushrooms.
- Coat each mushroom cap lightly with olive oil.
- Place the mushrooms on the grill, stem side down for about 5 minutes.
- Flip over the mushrooms (cap side down), and spoon in the tomato mixture into each portabella.
- Grill another 5 minutes or until soft (blue cheese should be starting to melt).
Posted in American, Main Dish, Side Dish, Vegetable/Fruit | Tagged Grilled Mushrooms, Grilled Portabellas, healthy grilling, Stuffed Portabellas, Stuffed Portobellos
By Jason on September 1, 2010
This is a great, healthy, and simple dish to prepare. Majority of the ingredients can be found in a typical pantry. The marinade brings a descent amount of flavor to the chicken, but served with the cilantro pesto for dipping the chicken takes the recipe to a new level of flavor. When grilling the chicken, watch it closely as the soy sauce in the marinade has a tendency to burn easily. To help reducing the chance of the soy sauce burning, you can grill using indirect heat.
Chicken Ingredients:
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 – 1 1/2 pounds chicken breasts
Cilantro Pesto Ingredients:
- 1 bunch cilantro
- 3 cloves garlic
- 1/2 cup olive oil
- 1 teaspoon kosher or sea salt
- 1/4 cup pine nuts
- 2 scallions
Instructions:
- In a bowl mix together the chicken ingredients (minus the chicken). Add in the chicken, making sure to completely coat the chicken with the marinade. Place in the refrigerator for at least 1 hour and up to 4 hours.
- Prepare the pesto by putting all pesto ingredients into a food processor. Process until smooth. Remove from food processor and place in the refrigerator.
- Prepare grill for medium-high grilling.
- Remove chicken from marinade and discard remaining marinade.
- Grill chicken until thoroughly cooked, juices run clear and no pink in the middle.
- Serve with the cilantro pesto.
Posted in Chicken, Condiment, Main Dish | Tagged Chicken, cilantro, Cilantro Pesto, Grilled Chicken, healthy grilling, pesto
By Jason on August 31, 2010
Flank steak is a nice lean cut of beef, but can also be a bit tough if not prepared correctly. Generally a flank steak should be cooked quickly at a high temperature and served medium rare and no more than medium. When serving flank steak, it should be cut diagonally across the grain.
Seems like everyone is grilling romaine or other types of lettuce now a days. So I decided to give it a shot finally. The grilled romaine ended up tasting fabulous, and was a perfect accompaniment to the flank steak.
Ingredients:
- 1 – 1/2 pound flank steak
- Coarse Salt
- Freshly ground black pepper
- 1 head of romaine lettuce
- Olive oil
- Cherry tomatoes
- Shredded parmesan cheese
- Balsamic vinegar
Instructions:
- Prepare grill for medium-high direct grilling.
- Season the flank steak with salt and pepper.
- Grill the flank steak till it reaches medium rare to medium.
- Remove steak from grill and let rest as you prepare and grill the romaine.
- Cut the romaine in half lengthwise
- Drizzle with olive oil and season with salt and pepper
- Place romaine on grill and grill a few minutes per side – long enough to cause it to wilt and get a bit of char on the outside leaves.
- Place romaine on a large platter.
- Slice the steak against the grain.
- Top the romaine with the steak slices, tomatoes, shredded parmesan cheese and balsamic vinegar.
Posted in American, Beef, Main Dish, Vegetable/Fruit | Tagged Flank Steak, Grilled, Grilled Romaine, Healthy Recipe, Romaine
By Jason on June 22, 2010
So many people out there believe that the grill is primarily meant for meat. Try this amazing grilled vegetable sandwich and you will be convinced vegetables do belong on the grill. This sandwich uses a combination of many vegetables. These vegetables are then mixed with an amazing lemon saffron mayonnaise that brings the flavors to a new level. The credit for using the lemon saffron mayonnaise goes to my beautiful and wonderful wife (Her name is Michelle and not “The Wife”), I originally wanted to use a sun dried tomato pesto mayonnaise. The lemon saffron mayonnaise goes great with the grilled vegetables and pulls all flavors together very nicely.
Lemon Saffron Mayonnaise:
- 2 pinches of crumbled saffron
- Zest of a lemon
- 1/2 teaspoon freshly squeezed lemon juice
- 1 cup mayonnaise (full fat)
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
Whisk together all the mayonnaise ingredients together in a bowl, cover, and place in refrigerator. It is best after letting all the ingredients bond together.
Grilled Vegetable Sandwich:
- 2 portabella mushrooms, cleansed
- 1 jicama, peeled and slice into 1/4 inch rounds
- 1 zucchini, sliced into thin long strips
- 1 yellow squash, sliced into thin long strips
- 1 cucumber, sliced into thin long strips
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- Olive oil
- Flavored focaccia bread
On a medium-hot grill place the bell peppers on the grill over direct heat. Grill until blackened (rotate periodically). Remove peppers from the grill and place in a bowl and cover with plastic wrap.
Lightly oil the remaining vegetables with the olive oil and place on the grill. For the smaller vegetables it is best to use a vegetable grill rack. Grill until cooked (flipping halfway) through out and remove from the grill.
Take the bell peppers out of the bowl and remove the skins, seeds, and membranes. Dice all vegetables into small squares. Place in a clean bowl and mix with as much of the Lemon Saffron mayonnaise as desired.
Build sandwiches with the flavored focaccia bread, I used a tomato, basil focaccia bread that came as an 8 inch round loaf, that I sliced into quarters.
Do not forget to enter the Bacon Explosion Giveaway. Entries close on July 4th at Midnight.
Posted in American, Featured, Main Dish, Vegetable/Fruit | Tagged Grilled Vegetable Salad Sandwich, grilled vegetables, Sandwich Recipe
By Jason on June 16, 2010
I have had this blog for almost three years now and it has been a true joy posting recipes and what I have been smoking and grilling. The joy does not come from just the cooking portion, but more of the fact that people are reading my posts and are actually trying the recipes that I post about. This alone pushes me to become more creative and create better dishes. Through this process of creating better dishes and getting more creative it has actually made me an overall better cook and very comfortable around the kitchen. I was once the guy who messed up making Macaroni and Cheese and have become more than just being able to bake a simple Oatmeal Pie. So as big thank you to all the people have read even just a single post and all the people that have tried a recipe that I have posted about, and all the future people who read this blog, I am giving away one of the top BBQ culinary creations, if not the top, of our time. This creation will be shipped to you pre-smoked and packaged on dry ice, and ready for you to reheat and enjoy. If you have not tried this culinary masterpiece, you are definitely missing out.
I offer you a chance to win
prepare and smoked by the original creators, The BBQ Addicts. I am going to give you multiple chances to win the BBQ Sausage Recipe of all Recipes. To enter you must live in the continental United States and perform at least one of these actions:
Each person can enter up to 2 times, by performing both of these actions. You have until July 4, 2010 to enter and the winner will be announced within a few days after the contest ends.
Posted in Contest, Featured | Tagged Bacon Explosion, contest
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