Posts tagged ‘Grilled’
Something I came up with to use some of the abundant summer squash and peppers we have at the moment.
Grilled Honey-Lime Shrimp with Summer Vegetables
1/2 cup chicken broth
1 large lime — juice and zest
1/4 cup olive oil
2 tablespoons honey
2 tablespoons fresh chopped cilantro
1 tablespoon ginger
1/2 teaspoon salt
1/2 teaspoon pepper
2 jalapeno peppers, minced
1 pound cleaned shrimp (up to
1 red bell pepper — cut in 1 1/2″ pieces
1 yellow bell pepper — cut in 1 1/2″ pieces
1 medium onion — cut in 1 1/2″ pieces
1 zucchini — cut in 1/2″ slices
1 yellow squash –cut in 1/2″ slices
Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper and jalapeno.
Divide marinade, reserving 1/4 cup for basting.
Marinate shrimp and vegetables together for 1 hour, turning occasionally.
Skewer shrimp and vegetables
alternately on heatproof skewers.
Grill on oiled, heated grill, about 7 minutes per side,
basting with reserved marinade.
Serve with rice cooked in water along with
extra marinade added to cooking water .
Boy was hubby pleased that I joined in the Cooking Club Challenge for June.
Since I was already planning to barbeque some spareribs, why not throw some potato and corn on the grill at the same time and participate?
I am trying to watch calories so I left off the bacon, and I didn’t have the avocado but substituted roasted red pepper in the relish ( hence my photo recipe name change without avocado in the title).
I grilled the corn for the relish which added more smokey flavor. I oven broiled the potatoes a bit at the very end because I got some barbeque sauce on them from the spareribs and they did not brown as I would have liked. The barbeque sauce was good on them.
This is a grill recipe I know we will enjoy for years to come. It went great with the grilled spareribs and I got to use some fresh garden cilantro and the last of my frozen garden corn from last summer.
All I can add is yum!
Matt Dunigan Grilled Potato Skins with Avocado Corn Relish
Preheat BBQ to 325°F (162°C) medium low. Leave two burners on and one burner off. Oil the grill to prevent sticking.
Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked.
Remove from the grill and cool.
Using a sharp serrated knife slice the potato in half lengthwise. Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin.
Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the ½ inch border). Sprinkle the cheese and bacon equally among the potatoes.
Preheat BBQ to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill.
Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy.
Remove from BBQ. Top with scallions, sour cream and salsa if desired.
Recipe 2: Avocado Corn Relish
1. To prepare the salsa, mix the mashed avocados, onion, green onion, corn, cilantro, lime juice, cumin, and chili powder together in a medium sized bowl and season to taste with salt and pepper.