#1
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So, What are you grilling this weekend?
My family is having our second annual "Sausage fest" (ha, ha, get it.) We are going to local meat markets and picking up some house specialties, grilling them up and comparing. So far we have:
Cajun Brats Hawaian Sausage (teriyaki/pineapple flavorings) South African Sausage Dogs (from a local place that makes killer dogs) I'm also going to make some stuffed pablano peppers with Chorizo from one of the local places (recipe below.) Of course all are being done over charcoal (not the outdoor gas ovens that many call grills.) Chile Rellenos: Fresh Corn - 4 cobs shucked, oiled, seasoned and grilled Chorizo Sausage - 1 pound, cooked Pico de Gallo - 1 cup Monterey Jack Cheese -1 cup grated Chipotle Puree - 2 teaspoons Serrano Chiles - 2, seeded and diced Poblano Chiles - 6, flash roasted at 500 degrees, peeled and seeded Procedure: Combine first six ingredients and season. Fill poblanos chiles and place in casserole dish. Reheat over at 400 degrees until hot in center. I'll probably do these on the grill as well instead of the oven. |
#2
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Re: So, What are you grilling this weekend?
Good choice on the dogs....the difference between the shrink wrapped package of tonsils and hooves and a butcher store dog is huge.
You inspired me....have to get to the store today.... MM MD |
#3
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Re: So, What are you grilling this weekend?
i live in manhattan where i guess grilling is illegal. . .still yet i'll be cooking this probaly on monday.
home made burgers: 80% lean chuck. 2.5 - 3lbs 3 cloves garlic - minced 2 eggs half onion - chopped fine 1 carrot - chopped fine worchester sauce - 2-3 tablespoons soy sauce - 1-2 tablespoons medium bodied red wine - 1/4 cup ketchup mustard mayo bread crumbs salt/pepper to taste. prep everything then mash together. form into patties and grill. serve on potato buns. optional: sliced white cheddar dry chix rub: cumin paprika curry powder brown sugar salt cayenne pepper. equal parts cumin, paprika, and half of that of curry. 2 tablespoons of the brown sugar. dash of cayenne. toss chix in rub or in a big plastic ziploc bag. marinate for a few hours. bacon wrapped prawns or dates. wrap bacon around 15/17 per lb shrimp or dates. opt: stuff dates w/bleu cheese. swordfish fillets w/tomato basil sauce: few cuts of swordfish tomato paste - 2 tablespoons 3 roma tomatoes - skinned, chopped. 6-7 leaves of basil - thinly sliced brown sugar - 1 tablespoon salt cracked black pepper olive oil mix above ingredients in bowl. brush swordfish w/olive oil and sprinkle salt. grill plate swordfish and spoon sauce. basil leaf for presentation. |
#4
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Re: So, What are you grilling this weekend?
I'm just grilling burgers and brats I bought from meijer. But I up graded from paper plates to plastic. Boo ya.
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#5
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Re: So, What are you grilling this weekend?
Catfish and probably some sort of kabobs. Grilling is illegal in Manhattan? LOL.
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#6
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Re: So, What are you grilling this weekend?
Babyback ribs
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#7
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Re: So, What are you grilling this weekend?
Anyone have some ideas on a good mix of spices for the ribeyes that will go well with the side dishes?
Otherwise it's just ribeyes plus salt and pepper, on the grill. They're an especially large and thick cut if that means anything. The sides: Rice salad: yellow rice, with diced grilled red bellpeppers, grilled onion, cilantro (Timing the rice to be ready right as the peppers come off the grill and are diced.) Shepherd's salad: cucumber, tomato, red onion, cilantro, black olives (with pits), and.. I'm not set on the dressing, actually. Might be a mix of something like lemon, garlic, red wine vinegar, olive oil, would a couple pepperoncinis be too much? Anyone? Just got back, so first time firing up the grill, nothing too fancy. |
#8
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Re: So, What are you grilling this weekend?
[ QUOTE ]
Shepherd's salad: cucumber, tomato, red onion, cilantro, black olives (with pits), and.. I'm not set on the dressing, actually. Might be a mix of something like lemon, garlic, red wine vinegar, olive oil, would a couple pepperoncinis be too much? Anyone? [/ QUOTE ] I think the pepperoncini would be nice. I'd probably pick either the vinegar or the lemon juice, not both. I'm also not sure I'd use the cilantro - maybe mint instead? |
#9
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Re: So, What are you grilling this weekend?
Copper River salmon on Saturday, flank steak of some sort on Sunday. Probably grilled asparagus with both, we'll see.
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#10
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Re: So, What are you grilling this weekend?
Copper River salmon is in? Oooooooh. I'm jealous.
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